Reuben Croquettes, by Tyler Hodge of Hoodoo Brown BBQ

Reuben Croquettes, by Tyler Hodge of Hoodoo Brown BBQ

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  • 450g Swiss cheese
  • 450g pastrami
  • 125g kraut
  • 10g course ground coriander
  • 60g yellow mustard
  • 500ml Bechamel
  • 2 c whole milk
  • 4g nutmeg
  • 65g flour
  • 65g cubed butter
  • 2qts Beef Tallow (for frying)


  • 150g flour
  • 6 eggs
  • 250g Fatto a Mano Rye Bread


  1. Add Swiss cheese to a food processor. Pulse until crumbled. Transfer to a large bowl.
  2. Pulse pastrami in the food processor until course. Transfer to the cheese bowl.
  3. Add the kraut, coriander, mustard, and bechamel. Using a spatula, mix well.
  4. Use your glove hands to shape into a cylinder using 1.5oz of the mixture. Transfer to a sheet pan.
  5. Add the butt ends or leftover stale bread into a blender and process until fine.
  6. To bread croquettes: Set up 3 trays, one with flour, one with the beaten eggs, and one with the rye bread crumbs. Dip each croquet into the flour, then egg, then bread crumbs. Set aside on a small tray.
  7. After breaded, place in refrigerator a minimum of 30 minutes or into freezer wrapped in plastic for up to 2 months until ready to fry.
  8. Pour Beef Tallow into a heavy pot. The tallow should be 350 degrees.
  9. Fry coquettes in batches of 4 for ~ 2 minutes, until GBD.
  10. Serve with Thousand Island Dressing.

Tyler Hodge of fan favorite 
@hoodoobrownbbq demonstrated how to make killer Reuben Croquettes featuring @fattoamanobreads rye bread. Definitely try this one at home!


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