Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kroket panggang (indonesian baked croquet). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Kroket Panggang (Indonesian Baked Croquet) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my whole life.
Kroket panggang/baked croquette (Shepard's pie) is easy to prepare and will bring a smile to everyone's face. Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs. This kroket kentang recipe is a must to have in your recipe archive!
To begin with this recipe, we must first prepare a few components. You can have kroket panggang (indonesian baked croquet) using 22 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kroket Panggang (Indonesian Baked Croquet):
- Get 600 gr potatoes, steam, make purée
- Make ready 1 egg
- Prepare 1/2 tsp nutmeg powder
- Get 1 tsp salt
- Make ready 1/2 tsp white pepper powder
- Make ready Filling ingredients:
- Prepare 2 cloves garlic, minced
- Take 100 gr ground chicken
- Make ready 150 gr frozen mixed
- Prepare 1 tbsp oyster sauce
- Take salt and pepper
- Make ready 50 ml milk
- Get 2 tsp cornstarch mixed with 2 tbsp water
- Take Coating mixture:
- Take 3 eggs, beat
- Get 100 gr Japanese panko bread crumbs
- Get 2 tbsp vegetable oil
- Take Mustard pickles sauce:
- Prepare 1 cucumber, cut out the seeds part, finely diced
- Take 2 tbsp tomato ketchup
- Prepare 1 tsp French yellow mustard
- Take 1 tsp chili sauce
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Instructions to make Kroket Panggang (Indonesian Baked Croquet):
- Mix potato purée, nutmeg powder, salt, white pepper powder, and egg until well combined. Set aside.
- Sauté garlic, ground chicken, and frozen mixed vegetables with a little oil. Add oyster sauce, salt, and white pepper powder.
- Add milk. Bring it to boil.
- Add the cornstarch mixture and continue to cook until thickened. Remove from the heat and let it cool.
- Make oval patties by filling in the potato mixture with the filling mixture. Let it rest int the refrigerator for at least 3 hours.
- 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.
- Dip the patties into the beaten eggs and coat with the panko. Repeat one more time.
- Place the patties on a parchment lined baking sheet. Bake in a preheated 400 F oven for 15 minutes. Remove from the oven.
- Serve warm with the mustard pickles sauce. 😋
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