This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
This article falls within the scope of WikiProject Netherlands, an attempt to create, expand, and improve articles related to the Netherlands on Wikipedia. If you would like to participate, visit the project page where you can join the project or contribute to the discussion.NetherlandsWikipedia:WikiProject NetherlandsTemplate:WikiProject NetherlandsNetherlands articles
Latest comment: 15 years ago1 comment1 person in discussion
the shape is because they are cooked faster than a kroket 3 vs 6 to 8 minutes and they are generally cheaper to produce.
and that's why they became popular as pub grub. Markthemac (talk) 07:29, 26 January 2009 (UTC)Reply
Latest comment: 4 years ago1 comment1 person in discussion
So, I was reading the article, and didn't understand the part about the roux. After looking up the recipe a bit, I see that it's more like a super-thick stew which is thickened with a roux, which is then chilled and rolled into balls and fried. I will be correcting the article to reflect this. — Preceding unsigned comment added by EdwinAmi (talk • contribs) 01:45, 27 August 2019 (UTC)Reply
