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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kroket panggang (indonesian baked croquet). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Kroket Panggang (Indonesian Baked Croquet) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Get 600 gr potatoes, steam, make purée
  2. Get 1 egg
  3. Make ready 1/2 tsp nutmeg powder
  4. Make ready 1 tsp salt
  5. Make ready 1/2 tsp white pepper powder
  6. Get Filling ingredients:
  7. Make ready 2 cloves garlic, minced
  8. Take 100 gr ground chicken
  9. Prepare 150 gr frozen mixed
  10. Prepare 1 tbsp oyster sauce
  11. Make ready salt and pepper
  12. Take 50 ml milk
  13. Prepare 2 tsp cornstarch mixed with 2 tbsp water
  14. Get Coating mixture:
  15. Prepare 3 eggs, beat
  16. Prepare 100 gr Japanese panko bread crumbs
  17. Take 2 tbsp vegetable oil
  18. Get Mustard pickles sauce:
  19. Get 1 cucumber, cut out the seeds part, finely diced
  20. Take 2 tbsp tomato ketchup
  21. Prepare 1 tsp French yellow mustard
  22. Prepare 1 tsp chili sauce
Steps 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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