Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, kroket panggang (indonesian baked croquet). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kroket Panggang (Indonesian Baked Croquet) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my entire life. They’re fine and they look fantastic.
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 get started with this recipe, we must prepare a few components. You can cook kroket panggang (indonesian baked croquet) using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Kroket Panggang (Indonesian Baked Croquet):
- Make ready 600 gr potatoes, steam, make purée
- Make ready 1 egg
- Take 1/2 tsp nutmeg powder
- Take 1 tsp salt
- Take 1/2 tsp white pepper powder
- Get Filling ingredients:
- Make ready 2 cloves garlic, minced
- Prepare 100 gr ground chicken
- Take 150 gr frozen mixed
- Make ready 1 tbsp oyster sauce
- Make ready salt and pepper
- Make ready 50 ml milk
- Make ready 2 tsp cornstarch mixed with 2 tbsp water
- Prepare Coating mixture:
- Make ready 3 eggs, beat
- Make ready 100 gr Japanese panko bread crumbs
- Make ready 2 tbsp vegetable oil
- Prepare Mustard pickles sauce:
- Get 1 cucumber, cut out the seeds part, finely diced
- Prepare 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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