Indonesia Eats

Indonesian Food
Bumbu Dasar Merah: Indonesian Red Basic Spices Paste
Indonesia Eats
17 September 2019
0
Indonesian Recipes
Bumbu Dasar: Indonesian Basic Spices Paste
Indonesia Eats
6 September 2019
0
Korean Food
Korean Grilled Baby Octopus: Jjukkumi Gui
Indonesia Eats
2 September 2019
0

Potato Croquette Recipe (Kroket Kentang)

There are many different styles of Croquette in every country. In Indonesia, Croquette was first introduced during Dutch Colonial rule and it becomes a very popular snack. Mom and her helper used to make croquettes for somebody orders or family to snack on in the afternoon (the tea time).

Being living in a country that is very easy to find mashed potatoes packages, I was so tempted to make potato croquette with this shortcut.  Plus I had a leftover rotisserie chicken.

The Indonesians like to enjoy croquettes with bird eye chilies or acar mustard (mustard pickle).  In this recipe, I did another fast way to make acar mustard with sweet green relish instead of using diced cucumbers.

For stir frying the croquette filling, I used Three Farmers camelina oil that I received about a month ago. Lately, I have been infused my extra virgin olive oil with rosemary and I did the same to my camelina oil after I tested the original taste of it. Camelina oil has fresh nutty aroma that is perfect for salad. This time I’m going to use it for my stir frying.

I bet you wonder what camelina oil is. This oil is from Camelina sativa, an ancient grain that originated from Northern Europe and parts of Central Asia. Like canola (Canadian regular oil), camelina is from mustard family. What is the biggest different between canola and camelina oil? Camelina oil is a non-GMO oil.

Camelina oil is processed by cold press technique to reserve natural source of Omega-3 and Omega-6 fatty acids and vitamin E as well as to ensure the brilliant colour and naturally nutty aroma of this oil remains intact throughout processing. If you are interested to try this oil you can buy it online or at your local health stores

Potato Croquette
Kroket Kentang
Yield: 17-18 croquettes

Ingredients:
Potato Dough:
1 package of mashed potatoes (contains 2 pouches, about 215 grams – I used the roasted garlic mashed potatoes)
2 tablespoons unsalted butter
nutmeg (grate to yield 1/4 teaspoon ground nutmeg)
1 cup evaporated milk
2 cups hot water

Croquette Filling:
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons camelina oil
1 small onion
100 grams (3.5 oz.) leftover rotisserie chicken, minced
50 grams (1.8 oz.) frozen mix vegetables (peas and diced carrots), thawed
3 1/3 tablespoons (50 milliliter or 10 teaspoons) evaporated milk
nutmeg (grate to yield 1/4 teaspoon ground nutmeg)
1/4 teaspoon kosher salt or seasalt
1/8 teaspoon ground white pepper
1 tablespoon all purpose flour

Egg Wash:
1 egg, beaten
2 tablespoon evaporated milk

100 grams (3.5 oz.) breadcrumbs (tepung panir) or panko (Japanese breadcrumbs)
cooking oil for deep frying

Acar Mustard Dipping:
1 tablespoon unsalted butter
1 tablespoon camelina oil
1 tablespoon all purpose flour
1 tablespoon yellow mustard (American mustard)
3/4 cup (180 milliliter) water
1/4 cup sweet relish
1 bird eye chilies, chopped
1 tablespoon nypa sap vinegar (cuka aren)
honey to taste
salt to taste

Methods:
Potato Dough:
1. Heat hot water, unsalted butter and freshly ground nutmeg to rapid boil in 2-Liter (2-quart) saucepan.
2. Remove from heat. Stir in evaporated milk and 2 pouches of roasted garlic mashed potatoes until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork until smooth. Cool off the mashed potatoes.

Croquette Filling:
In a skillet or pan, heat butter and camelina oil. Add diced chopped onion, stir fry until soft and translucent. Add mix vegetables, minced rotisserie chicken, evaporated milk, freshly grated nutmeg, and salt. Saute, add in all-purpose flour and cook until thickened. Remove from heat and set aside. Let it cool down before using it for filling.

Croquette:
1. This direction is for the right-handed person. Take 2 tablespoons of potato dough. With your right hand, press the potato dough on to your left-hand palm so it flats enough to fill the filling. Add 1 tablespoon of filling into. Close the dough back by molding it around the filling to form a cylinder shape. Redo this step until all dough is used up.

2. Combine the egg wash ingredients. Dip 1 croquette into the egg wash and transfer onto a bowl of breadcrumbs or panko. Do this step for all croquettes.

3. Deep-fry in small batches 3-4 croquettes at a time for best result.

Acar Mustard Dipping:
1. Make rough by heating butter and camelina oil in a small saucepan at medium-high heat. Add flour, stir and mix for about 10 minutes.
2. Add mustard, sweet relish, chopped bird eye chilies, salt and water. Cook until the flour is not sticky
3. Add nypa sap vinegar and whisk. Taste. If you need sweeter taste you can add honey.

Enjoy your croquette with acar mustard dipping and a cup of tea.

Cook’s Note:
* I have reduced the amount of water by 1 cup that is supposed to be used in mashed potatoes making. The package direction notes to add 1 1/2 cup hot water for each pouch. However, I don’t want to make the mashed potatoes too watery so it will be hard to shape so I reduced the amount into 2 cups of hot water.
* You can also use other protein resources for filling such as beef, shrimp, tofu etc.

Pin It

25 thoughts on “Potato Croquette Recipe (Kroket Kentang)”

  1. These croquettes are wonderful, and the mustard dipping sauce is simply delicious! I must find the camelina oil, one I have not tried and your description leads it right up my alley 🙂

  2. Japanese eat croquette (korokke) too! we usually put ground beef and onion in the potato mixture. It’s my #1 favorite food, so I know I will LOVE Indonesian version too!!! I’m curious to try with acar mustard dipping sauce!

  3. kak mau nanya, bisa ga mashed potato nya bikin dari scratch? dan bagaimana incorporate nya ke dalam resep.

    Maaf yah kak kalau sama byk nanya, cara membentuk kroket nya sampai bulat panjang itu bagaimana yah?

    Terima Kasih

    1. Indonesia Eats

      Bisalah khan aslinya resep ini juga pake mashed potatoes yang dari scracth. Tinggal bikin mashed potatoes biasa. Kalo suka bikin mashed potatoes dr scrath tinggal tambah aja nutmeg. Kalo saran saya kl mau bikin potatoesnya dibake utuh jangan di kukus. Setelah empuk kupas kulit kentangnya pk tangan aja, pas masih panas2 masukkan susu dan nutmegnya.

  4. trims yah kak. misalkan aku pakai 215gram kentang, selanjutnya aku ikutin cara dan resep susu yg di resep kakak, bisa begitu? 🙂

    1. Indonesia Eats

      susu disini dipk sebagai binding supaya mashed potatoes bs lengket satu sama lain. Kalo terlalu banyak kroketnya akan terlalu lembek ketika digoreng begitu juga kalo terlalu sedikit akan mudah pecah ketika digoreng. Jadi mesti dikira2 sendiri.

  5. Need help!!!!
    My potato dough is very thin..meaning its very watery…
    I didn’t used the packaged mashed potatoes though I have boiled them n then have mashed them….?
    Is it OK?
    Does it take time for water to absorb?
    plz tell awaiting for ur reply:/

    1. Indonesia Eats

      Please do not boil or steam the potatoes to get better texture of potato croquette. Use baking method. If you want to steam you have to reduce the milk amount or use a milk powder instead

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.