Kroket Kentang (Indonesian Croquette)

A very common savory snack in Indonesian which could be found in most of bread shops or even in traditional markets. But Kroket (croquette) doesn't come originally from Indonesia, it's introduced by the Dutch during colonial period. 

Typical Indonesian Croquette is using minced beef as its filling, the filling usually tastes a little bit sweet because of using sweet soy sauce. People also add some vegetables like carrots or green beans or glass noodles into the beef. I like to make it simple, so I just use beef and carrots as its filling.

Kroket Kentang (Photo credit : Veronica)
Kroket Kentang (Photo credit : Veronica)

Kroket Kentang (Indonesian Croquette)

Makes 20 croquettes

Ingredients :
1.7 kg potatoes, peel and cut roughly
¾ tsp salt
big pinch of ground white pepper
2 tbsp sweetened condense milk
2 tbsp full cream milk powder
2 tbsp butter
oil for deep frying

Coating :
all purpose flour
1 egg, beat
bread crumbs

Filling :
300 gr ground beef
175 gr carrots, peel and cut into small cubes
2 tbsp butter or margarine
1 tbsp cooking oil
1 clove garlic, peel and mince
1 shallot, peel and mince
3 tbsp kecap manis (Indonesian sweet soy sauce)
some chopped celery leaves
salt and pepper

Steps :
For the filling. Add in butter and cooking oil into a pan over medium high heat, then add in garlic and shallot. Fry them until fragrance. Add in the beef and carrots, continue sauteing until the beef half cooked. Add in kecap manis, salt and pepper. Cook until the carrots soften and the beef fully cooked. Turn off the heat and transfer into a bowl. Leave to cool.

Prepare a large wok or frying pan, fill with enough oil for deep frying. Fry the chopped potatoes until soften. Drain on paper towel to remove excess oil.

Add in fried potatoes (should be still hot) into a mixing bowl, then mash them with a potato masher or a fork. Add in salt, pepper, condense milk, milk powder and butter into the potatoes, mix again until well combined. Divide into 20 parts evenly.

Take one part of potato mixture, flatten it on palm of your hand, put 1-1.5 tbsp filling on it, then carefully close it and form into an oval form. Repeat this process until all finished.

Coat filled potatoes with flour first, then dip into beaten egg, then coat with bread crumbs. Repeat this process until all finished. Deep fry them until golden brown. They are ready to be served!

Recipe by Veronica

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