Kroket Kentang / Indonesian Potato Croquette

Kroket Kentang / Indonesian Potato Croquette

Course: Appetizer, Snack
Cuisine: Indonesian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 -15 pieces
Author: Marvellina
Seasoned mashed potatoes are filled with aromatic chicken fillings, breaded, fried and served with whole chili. This kroket kentang recipe is a must to have in your recipe archive!
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Potato dough:


  • 1 Tbsp unsalted butter
  • 1 cup chopped onions
  • 1 cup shredded chicken meat
  • 1/2 cups frozen mixed veggies (thawed)
  • 1/2 tsp white pepper powder
  • 1/4 tsp nutmeg powder
  • 1 tsp salt
  • 1 stalk green onion (finely chopped)
  • 1/4 cup water
  • 1 Tbsp all-purpose flour


  • Oil for frying
  • 1 egg beaten
  • 2 cups bread crumbs


Filling (recommend to prepare the day before):

  • Melt butter in a pan. Add in onions and saute until soft and fragrant. Add in meat, vegetable, and spices. Cook for another minute. Have a taste and season with salt. Add water and sprinkle in the flour. Cook until the filling is slightly thickened. Remove from the heat and let it cool down completely. Can be prepared one day ahead.

Potato dough:

  • Boil the potato until soft (you can easily pierce with fork). Mash it while it's hot using potato masher or using mixer. Add the milk powder and the rest of the ingredients. Stir to mix everything. Set aside to let it cool down


  • Preheat cooking oil enough for deep-frying. 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