Kroket Panggang (Indonesian Baked Croquet)
Kroket Panggang (Indonesian Baked Croquet)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kroket panggang (indonesian baked croquet). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my whole life.

To get started with this recipe, we must 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):
  1. Prepare 600 gr potatoes, steam, make purée
  2. Get 1 egg
  3. Get 1/2 tsp nutmeg powder
  4. Get 1 tsp salt
  5. Make ready 1/2 tsp white pepper powder
  6. Make ready Filling ingredients:
  7. Prepare 2 cloves garlic, minced
  8. Prepare 100 gr ground chicken
  9. Get 150 gr frozen mixed
  10. Take 1 tbsp oyster sauce
  11. Prepare salt and pepper
  12. Prepare 50 ml milk
  13. Prepare 2 tsp cornstarch mixed with 2 tbsp water
  14. Prepare Coating mixture:
  15. Get 3 eggs, beat
  16. Take 100 gr Japanese panko bread crumbs
  17. Make ready 2 tbsp vegetable oil
  18. Prepare Mustard pickles sauce:
  19. Get 1 cucumber, cut out the seeds part, finely diced
  20. Make ready 2 tbsp tomato ketchup
  21. Take 1 tsp French yellow mustard
  22. Take 1 tsp chili sauce
Instructions to make Kroket Panggang (Indonesian Baked Croquet):
  1. Mix potato purée, nutmeg powder, salt, white pepper powder, and egg until well combined. Set aside.
  2. Sauté garlic, ground chicken, and frozen mixed vegetables with a little oil. Add oyster sauce, salt, and white pepper powder.
  3. Add milk. Bring it to boil.
  4. Add the cornstarch mixture and continue to cook until thickened. Remove from the heat and let it cool.
  5. Make oval patties by filling in the potato mixture with the filling mixture. Let it rest int the refrigerator for at least 3 hours.
  6. 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.
  7. Dip the patties into the beaten eggs and coat with the panko. Repeat one more time.
  8. Place the patties on a parchment lined baking sheet. Bake in a preheated 400 F oven for 15 minutes. Remove from the oven.
  9. Serve warm with the mustard pickles sauce. 😋

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