Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, kroket panggang (indonesian baked croquet). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kroket panggang/baked croquette (Shepard's pie) is easy to prepare and will bring a smile to everyone's face. Make this when you want a fuss-free kroket. DIRECTIONS Fillng: Stir-fry garlic and shallots with a little butter or margarine. Stir in meat, carrot and celery.
Kroket Panggang (Indonesian Baked Croquet) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Kroket Panggang (Indonesian Baked Croquet) is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. 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):
- Prepare 600 gr potatoes, steam, make purée
- Take 1 egg
- Make ready 1/2 tsp nutmeg powder
- Make ready 1 tsp salt
- Get 1/2 tsp white pepper powder
- Get Filling ingredients:
- Get 2 cloves garlic, minced
- Make ready 100 gr ground chicken
- Prepare 150 gr frozen mixed
- Take 1 tbsp oyster sauce
- Take salt and pepper
- Make ready 50 ml milk
- Get 2 tsp cornstarch mixed with 2 tbsp water
- Make ready Coating mixture:
- Prepare 3 eggs, beat
- Make ready 100 gr Japanese panko bread crumbs
- Prepare 2 tbsp vegetable oil
- Prepare Mustard pickles sauce:
- Prepare 1 cucumber, cut out the seeds part, finely diced
- Take 2 tbsp tomato ketchup
- Get 1 tsp French yellow mustard
- Get 1 tsp chili sauce
Steam potato until soft enough to mash. Remove from steamer and place in a mixing bowl. Mash potato and mix with butter,. Filling Melt butter in a frying pan over.
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. 😋
Mash potato and mix with butter,. Filling Melt butter in a frying pan over. Kroketten started as a great way to use up leftovers: Sunday's roast, or meat used to make soups, ended up in the meat grinder, then folded into a creamy thick gravy, after which it was refrigerated, rolled into logs, breaded and deep-fried to a beautiful golden bar. Korokke (Japanese Potato & Meat Croquettes) are mashed potato cakes that are coated with panko and deep fried. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan!
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