Kroket Panggang (Indonesian Baked Croquet)

Name: Kroket Panggang (Indonesian Baked Croquet)
Cuisine: American
Ingredients: 600 gr potatoes, steam, make purée; 1 egg; 1/2 tsp nutmeg powder; 1 tsp salt; 1/2 tsp white pepper powder; Filling ingredients:; 2 cloves garlic, minced; 100 gr ground chicken; 150 gr frozen mixed; 1 tbsp oyster sauce; salt and pepper; 50 ml milk; 2 tsp cornstarch mixed with 2 tbsp water; Coating mixture:; 3 eggs, beat; 100 gr Japanese panko bread crumbs; 2 tbsp vegetable oil; Mustard pickles sauce:; 1 cucumber, cut out the seeds part, finely diced; 2 tbsp tomato ketchup; 1 tsp French yellow mustard; 1 tsp chili sauce

jenscookingdiary @jenscookingdiary

Pasadena, California

Kroket (croquet) is one of the most popular snacks in Indonesia. It was introduced during the Dutch colonial. It is made of mashed potato filled with minced chicken or ragout then breaded and fried. This time I made the baked version of kroket. It’s still as crunchy as the fried one but it’s healthier since I didn’t use any oil. 😋 IG: @jenscookingdiary @jenscookdineandtravel

jenscookingdiary @jenscookingdiary

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Ingredients

600 grpotatoes, steam, make purée
1egg
1/2 tspnutmeg powder
1 tspsalt
1/2 tspwhite pepper powder
Filling ingredients:
2 clovesgarlic, minced
100 grground chicken
150 grfrozen mixed
1 tbspoyster sauce
salt and pepper
50 mlmilk
2 tspcornstarch mixed with 2 tbsp water
Coating mixture:
3eggs, beat
100 grJapanese panko bread crumbs
2 tbspvegetable oil
Mustard pickles sauce:
1cucumber, cut out the seeds part, finely diced
2 tbsptomato ketchup
1 tspFrench yellow mustard
1 tspchili sauce

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Steps

1

Mix potato purée, nutmeg powder, salt, white pepper powder, and egg until well combined. Set aside.
2

Sauté garlic, ground chicken, and frozen mixed vegetables with a little oil. Add oyster sauce, salt, and white pepper powder.
3

Add milk. Bring it to boil.
4

Add the cornstarch mixture and continue to cook until thickened. Remove from the heat and let it cool.
5

Make oval patties by filling in the potato mixture with the filling mixture. Let it rest int the refrigerator for at least 3 hours.
6

Combine the panko and the oil in a separate frying pan and toast over medium-heat until golden brown. Transfer the panko into a bowl and allow to cool.
7

Dip the patties into the beaten eggs and coat with the panko. Repeat one more time.
8

Place the patties on a parchment lined baking sheet. Bake in a preheated 400 F oven for 15 minutes. Remove from the oven.
9

Serve warm with the mustard pickles sauce. 😋

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Cooksnaps

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jenscookingdiary @jenscookingdiary

on May 18, 2018 02:44

Pasadena, California

I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel