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!
Melt butter in a pan. Add onions and garlic and saute until soft and fragrant. Add chicken and cook until they turn color. Add coconut milk and carrots and seasonings. Cook until the carrots are soft and liquid has been absorbed. Add green onions and stir to combined. Have a taste and adjust the taste to your preference
Mix the all-purpose flour with water and then pour into the pan and cook until the mixture is thickened. Set aside to let it cools down completely before using or before storing it in the fridge if preparing the day before
Potato dough:
Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed. You can also pressure cook the potatoes for one minute on high pressure. Mash it while it's hot using potato masher or using a blender or immersion blender. Mash until they are smooth
Preheat a large skillet. Add milk and butter and bring to a boil. Add pepper, nutmeg, and salt. Stir to combine. Add the flour and quickly stir until you form a dough. Remove from the heat. Put this dough into the mashed potato and stir to combine the two
Wrap and shape:
Lightly oil your palms. Portion the potato dough into about 35-40 grams dough balls. Keep them covered to prevent them from drying out
The dough should be easy to work with and quite pliable. Flatten the dough slightly to form a round circle. Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose. Form into an oval shape. Place on a large baking sheet lined with parchment paper. Continue with the rest of the dough and filling. I can make about 32 good size kroket
Coat with bread crumbs:
Mix all-purpose flour with water. Dip the kroket into the flour slurry and then coat with bread crumb. Repeat with the rest. Put this in the freezer for one hour before frying. You can also freeze them for up to three months and fry them whenever you want to
Deep frying:
Preheat about 3 inches of cooking oil over medium heat. When you dip a chopstick or a skewer in the oil, you will see bubbles around it, the oil is ready. Fry about 3-4 kroket at a time. Make sure to control the heat. Fry at medium heat to prevent the kroket from getting to dark on the outside but still frozen inside. Fry until they are light golden brown. Put on absorbent paper towel to absorb extra oil. Repeat with the rest. Put them on a cooling rack and keep them warm in the oven at 200 F (93C)