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Indonesian Potato Croquette (Kroket Kentang)
Ester - National Church Member in Indonesia
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Course
Side Dish
Cuisine
Indonesian
Servings
15
Ingredients
Potato Dough
500
gr
potato
boiled/steamed and mashed
2
tbsp
milk powder
1
tsp
salt
1/2
tsp
ground white pepper
Filling
250
gr
ground beef
2
tbsp
unsalted butter
3
cloves
garlic
minced or grated
100
gr
carrot
diced
1
stalk
green onion
finely chopped
2
tbsp
all purpose flour
1
tbsp
chopped celery
1
tsp
salt
1/2
tsp
ground white pepper
1/4
tsp
nutmeg powder
Frying
3
tbsp
all purpose flour
6
tbsp
water
2
cups
bread crumbs
Instructions
Filling
Melt butter in a pan.
Add garlic and saute until soft and fragrant.
Add ground beef and cook until they turn color.
Add carrots and seasonings.
Cook until the carrots are soft.
Add green onions, celery and all purpose flour and stir to combined.
Have a taste and adjust the taste to your preference. Set aside to let it cools down completely.
Potato Dough
Cut the potatoes into small cubes and steam for 15-20 minutes until they can be easily mashed.
Mash until they are smooth.
Add milk powder, pepper, and salt.
Stir to combine until you can form a dough.
You may add a little bit of all purpose flour if the dough is too soft.
Wrap and Shape
Lightly oil your palms.
Portion the potato dough into about 35-40 grams dough balls.
Flatten the dough slightly to form a round circle.
Put about 1/2 Tbsp of filling in the middle and then gather the two sides to enclose.
Form into an oval or round shape.
Mix all-purpose flour with water.
Dip the kroket into the flour slurry and then coat with bread crumb.
Repeat with the rest.
Put this in the freezer for one hour before frying.
Fry kroket with cooking oil in medium heat.
Notes
This is commonly for snack, eaten with ketchup.