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Indonesian Potato Croquette (Kroket Kentang)

Ester - National Church Member in Indonesia
Course Side Dish
Cuisine Indonesian
Servings 15


Potato Dough

  • 500 gr potato boiled/steamed and mashed
  • 2 tbsp milk powder
  • 1 tsp salt
  • 1/2 tsp ground white pepper


  • 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


  • 3 tbsp all purpose flour
  • 6 tbsp water
  • 2 cups bread crumbs



  • 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.


This is commonly for snack, eaten with ketchup.