Kroket - Dutch Beef Croquettes - Butter Joy Kitchen

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Kroket Kentang (Indonesian potato croquette) is a crispy snack of mashed potatoes stuffed with meat and vegetables. A twist on the classic Dutch croquettes, it’s often served with fresh green chilis or a spicy peanut sauce dip.

A few krokets or Dutch croquettes on a parchment paper and wooden plate with peanut chili sauce and green chilis.

Kroket comes from the French croquette, made popular by the Dutch and later brought to Indonesia during the colonial era. The classic Dutch croquette (kroket) is filled with a creamy beef ragout and often eaten inside a sandwich called broodje kroket.

In Indonesia, we made it our own. The Indonesian potato croquette (kroket kentang) swaps ragout for creamy mashed potatoes stuffed with minced beef, chicken, or vegetables like carrots and green beans. A touch of nutmeg gives it that Dutch-Indonesian flavor twist, while the crispy coating and soft filling make it irresistible.

I grew up enjoying kroket kentang with fresh green chilis or spicy peanut sauce, spicy, nutty, and so satisfying. Just like Lapis Legit, Ontbijtkoek, Butterkoek, Ketan Serundeng, or Lemper Ayam, it’s one of those Dutch-inspired Indonesian snacks that never goes out of style.

Why You Will Love This Recipe

Crispy + creamy contrast – That golden, crunchy breaded shell gives way to soft mashed potatoes and savory fillings. Every bite is comfort food heaven.
Dutch roots with Indonesian soul – Inspired by Dutch croquettes but transformed into kroket kentang, this recipe carries a delicious piece of food history.
Customizable fillings – Beef, chicken, or even just vegetables, it’s up to you! This makes it perfect for using what you have on hand.
Snack or meal ready – Serve it as a tea-time snack with fresh green chilis, or make a big batch for dinner with rice and peanut sauce.
Make-ahead friendly – You can shape and freeze them ahead of time, then fry whenever the craving hits.
Kid- and crowd-approved – Its creamy inside and crunchy outside are a universal favorite, whether you’re feeding little ones or entertaining guests.
Flavors that travel – From the Netherlands to Indonesia and beyond, kroket is a global comfort food that brings people together.

Recipe Ingredients

Kroket / Dutch Croquettes ingredients with labels.

Ingredient Notes

Ground nutmeg – A classic spice that carried into Indonesian cooking. Just a pinch adds warmth, fragrance, and that subtle exotic flavor that makes kroket taste authentic.

Flour – Stirred into the filling, flour helps bind the meat and vegetables together, giving it a smoother, creamier texture so the stuffing doesn’t fall apart when you bite in.

Milk – Mixed into the mashed potatoes, milk makes them richer and creamier, giving your croquettes that soft, melt-in-your-mouth interior.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Make it vegan-friendly – Swap the meat with tempeh or tofu, use almond milk instead of dairy milk, and butter for margarine. You’ll still get that same creamy mashed potato filling with all the flavor.

Breadcrumb choices – While Japanese panko can be used for extra crunch, traditional Indonesian potato croquettes (kroket kentang) are usually coated with regular fine breadcrumbs for authenticity.

Play with the fillings – The beauty of kroket is in its variety. Traditionally, Dutch croquettes are filled with beef ragout, while the Indonesian version often uses minced beef or chicken. But vegetables are also common, they’re budget-friendly and appeal to everyone. (For inspiration, check out the filling ideas in my Pastel Tutup recipe, many of them also work beautifully in kroket.)

Get creative – Kroket is endlessly adaptable! Try turkey, salmon, eggs, or even just seasoned veggies. No matter the filling, the creamy potato base and crispy coating make it a crowd-pleaser.

How to Make Kroket

Step by step process photos of preparing the potatoes and the fillings for kroket.

STEP 1. Prepare the filling.
Peel and cut the potatoes into small pieces, then steam for about 20 minutes or until soft (Image 1). Meanwhile, melt butter in a wok and sauté the onions and garlic until fragrant (Image 2). Add the minced beef (Image 3) and stir-fry until the color changes. Next, add carrots, leeks, and celery (Image 4).

Step by step process photos of making the beef filling for kroket.

STEP 2. Season and thicken.
Add salt, sugar, nutmeg, pepper, and mushroom powder (Image 5). Mix well. Pour in the milk, then stir in flour mixed with water (Image 6). The mixture will thicken into a ragout-like filling. Transfer to a bowl and let it cool completely (Image 7). By now the potatoes should be soft, process them in a food processor until smooth (Image 8).

Step by step process photos for making the mashed potatoes for kroket.

STEP 3. Make the mashed potato base.
In a wok, melt butter over medium heat (Image 9). Pour in milk, then add milk powder and mix well (Image 10). Stir in flour, then add the mashed potatoes, mixing until evenly combined (Images 11, 12).

Step by step process photos of assembling the kroket.

STEP 4. Shape the kroket.
Season the mashed potatoes with salt, mushroom powder, and nutmeg (Image 13). Let it cool slightly. Take about 50 g of the mashed potato, flatten it in your palm (Image 14), add 2 tablespoons of filling in the center (Image 15), then wrap and seal tightly (Image 16).

Step by step process photos of coating the croquettes with breadcrumbs and deep-drying them.

STEP 5. Coat and fry.
For extra crunch, dip each kroket in egg white and roll in breadcrumbs. Repeat this step twice for a sturdier, crispier coating (Images 17, 18). Chill in the refrigerator for 30 minutes to let the coating set (Image 19). At this stage, you can also freeze the unfried croquettes for up to 1 month. Deep-fry the kroket until golden brown (Image 20), then drain on paper towels.

Optional peanut chili sauce:
Deep-fry peanuts and chopped chilies until the peanuts turn light brown. Blend them with sugar, hot water, salt, and mushroom powder until smooth, then finish with a splash of vinegar to taste.

Pro Tips

Steam, don’t boil the potatoes – Steaming keeps the potatoes drier, so your Indonesian potato croquettes don’t turn soggy. Too much water in the mash makes shaping tricky.
Cool the filling completely – Let the ragout-style filling cool before wrapping. Warm filling will make the mashed potatoes fall apart.
Double-coat for crunch – Dip the shaped kroket in egg white and breadcrumbs twice. This creates a sturdier crust and that extra crispy bite.
Chill before frying – Rest the shaped croquettes in the fridge for at least 30 minutes. It helps the coating stick and prevents them from breaking in hot oil.
Check oil temperature – Fry over medium heat. If the oil is too hot, the outside browns too fast while the inside stays cold; too cool, and the kroket absorbs oil. Aim for around 340–350°F (170–175°C).
Make ahead and freeze – Kroket freezes beautifully. Store the shaped, uncooked croquettes in an airtight container, then fry straight from frozen, no need to thaw.
Keep it authentic with nutmeg – Just a pinch adds that signature Dutch-Indonesian flavor that makes kroket taste nostalgic and special.

FAQs about Kroket

What is the difference between Dutch croquettes and Indonesian kroket?

Dutch croquettes are usually filled with a creamy beef ragout and shaped into cylinders, while Indonesian kroket (kroket kentang) uses mashed potatoes as the outer layer, stuffed with meat or vegetables. Both are breaded and deep-fried, but the texture and fillings are quite different.

Why is nutmeg used in kroket?

Just a pinch adds warmth and fragrance, giving Indonesian potato croquettes their authentic Dutch-Indonesian flavor.

How do you keep kroket from falling apart when frying?

Make sure the filling is completely cool before wrapping, double-coat with breadcrumbs, and chill the shaped kroket for at least 30 minutes before frying. This helps the croquettes hold their shape in hot oil.

Can I bake kroket instead of frying?

Yes, you can bake kroket at 350°F (180°C ) until golden brown. They won’t be as crispy as deep-fried ones, but it’s a lighter option for enjoying these potato croquettes.

Can I freeze kroket kentang?

Definitely! Shape and coat the croquettes, then freeze them on a tray before transferring to an airtight container. Fry straight from frozen, no need to thaw. They’ll stay fresh for up to one month.

Are kroket and bitterballen the same?

Not exactly. Both are Dutch snacks, but bitterballen are smaller, round versions of croquettes, usually filled with beef ragout. Kroket can refer to both Dutch and Indonesian-style croquettes, depending on the context.

Serving Suggestions

Kroket Kentang is delicious as a snack on its own, but in Indonesia it’s often enjoyed with fresh green chilis or dipped in spicy peanut sauce for extra flavor.

For a light meal, serve kroket with a warm bowl of Egg Drop Soup or pair them with Asian Green Beans with Eggs for a simple side of protein and fiber.

They also make a fun addition to a bigger family-style spread. Try serving them alongside Shrimp Balls or Fried Meatballs for a mix of crispy bites. If you prefer rice dishes, kroket goes wonderfully with Shrimp Fried Rice or Egg Fried Rice.

And of course, no Indonesian snack table feels complete without something sweet. Round out the meal with Pisang Goreng or a slice of Lapis Legit for dessert.

A kroket sliced open on a golden plate with green chili and peanut sauce.

Storage

Store the shaped but unfried kroket kentang in an airtight container in the fridge or freezer. They’ll keep well in the freezer for up to 1 month. When you’re ready to deep-fry or air-fry, simply transfer them to the fridge the night before to thaw gently.