Kroket Panggang (Indonesian Baked Croquet)
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
Kroket Panggang (Indonesian Baked Croquet)
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
Cooking Instructions
- 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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