Kroket Kentang - Indonesian Potato Croquette
Kroket Kentang is Indonesian snack passed down from the Dutch during Dutch colonization. The original potato croquette from the Dutch has evolved to adapt Indonesian traditional snack favored by so many people.
Servings: 25 pieces
Calories: 123kcal
Ingredients
Skin
- 1 kg potatoes peeled, steamed/fried
- 200 gr flour
- 4 tbsp milk powder
- 75 gr butter
- 250 ml milk
- ½ tsp pepper
- ¼ tsp nutmeg
- 1 tsp salt
- 1 tsp mushroom powder
Meat Filling
- 250 gr ground beef
- 2 tbsp butter
- 1 pcs onion diced
- 3 cloves garlic minced
- 250 gr carrot diced
- 2 stalk leeks minced
- 2 stalk celery minced
- ½ tsp salt
- 2 tsp sugar
- ½ tsp mushroom powder
- ½ tsp pepper
- ¼ tsp nutmeg
- 100 ml milk
- 1 tbsp flour+5 tbsp water
Breading
- 1 egg white
- Breadcrumbs blend for a smoother texture
Peanut Chili Sauce
- 3 tbsp peanuts
- 5 pcs red chilis
- 3 pcs small red chilis
- ½ tsp salt
- ½ tsp mushroom powder
- 1 tsp sugar
- 1 tsp vinegar
- 50 cc water
Instructions
Skin
- Cut potatoes into pieces to steam for 15 minutes. To decrease the water content from the potatoes, deep-fry the steamed potatoes. This is up to you. I myself prefer steaming the potatoes.
- After that, mash the potatoes using a food processor or potato masher.
- Melt butter in a wok. Pour milk. Let the butter melt.
- Add pepper, nutmeg, salt, and mushroom powder. Mix evenly. Put in the flour. Mix evenly.
- Transfer the mashed potatoes into the wok. Mix well together with the flour mixture. Set aside
Filling
- Melt butter, put in the onions and garlic. Stir fry until fragrant. Put in the carrots, leeks, and celery.
- Transfer the ground meat into the wok. Add seasonings: salt, sugar, nutmeg, pepper, and mushroom powder. Mix evenly.
- Afterwards, add the milk and the flour mixed with water. The flour mixture will thicken the meat filling.
- Stir fry and taste it . Set aside to cool.
Assemble
- Take around 50 gr of mashed potatoes, press them flat with your hand. Put one tablespoon of fillings in the middle. Wrap with the mashed potatoes and seal tightly.
- To make the skin crispy, dip it in egg white and roll the shaped potatoes on a bed of breadcrumbs. Dip it again in egg white and roll on breadcrumbs one more time. This will make the coating more crispy and steady.
- Chill in the refrigerator for 30 minutes to let the skin set. You can freeze the unfried krokets for up to one month.
- Deep-fry the chilled kroket until golden brown. Drain the oil by putting it on paper towel.
- Enjoy with peanut sauce or fresh green chilis.
Video
Nutrition
Serving: 1piece | Calories: 123kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 224mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1752IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg