I believe there are many different types of croquettes from different countries and different shapes. This recipe is Indonesian style Croquettes, or we call it Kroket (same pronounciation, different spelling). It is a small fried rolls filled with meat and some vegetable.
Croquettes were first introduced during Dutch Colonial rule in Indonesia and they become a very popular snack.
| KROKET KENTANG / POTATO CROQUETTES (12-14 pieces) |
Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
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Potato dough:
- 1 lb (500 g) boiled and peeled potatoes (mashed)
- 2 Tbsp milk powder or substitute with 2 Tbsp of milk
- 1/4 tsp of nutmeg powder
- 1/4 tsp of white pepper powder
- 1/2 tsp of salt
- 1 Tbsp unsalted butter
- 1 oz (25 g) sliced onions
- 5 oz (150 g) sliced beef/pork/chicken
- 3.5 oz (100 g) carrots (cooked and diced)
- 2.5 oz (75 g) greenbeans (blanched and diced)
- 1 stalk of green onion (finely chopped)
- 1/4 C (50 ml) of water
- 1 Tbsp of sweet soy sauce
- 1/2 tsp white pepper powder
- 1/2 tsp nutmeg powder
- 1 tsp salt
- 1 Tbsp all-purpose flour
- Oil for frying
- 1 egg beaten
- 3.5 oz (100 g) bread crumbs
Croquettes Fillings:
Frying:
DIRECTIONS:
- Melt butter in a pan. Add in onions and saute until soft and fragrant
- Add in meat, vegetable and spices for filling. Continue to saute
- Add in all-purpose flour and cook until thickened. Remove from heat and cool
- Clean your hands thoroughly and it’s easier if your hands are a bit wet. Take about 1-2 Tbsp of potato dough and flattened it on your hand and make a little well in the middle. Fill with the filling (don’t over fill or you will have trouble wrapping it up) and close it by molding the dough around the filling to form a croquette shape
- Dip in eggs and then bread crumbs. Fry in small batches 2-3 at a time for best result
RECIPES GALLERY:
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