Kroket Kentang
Crispy golden potato croquettes filled with savory seasoned minced chicken and vegetables.
Ingredients
- 2 lbs russet potatoes, mashed
- 1/2 lb ground chicken
- 1 cup carrots, finely diced
- 1/4 cup shallots, minced
- 4 garlic cloves, minced
- 1/4 tsp ground nutmeg
- 1/2 tsp ground white pepper
- 1 tsp salt
- 2 eggs, beaten
- 1 cup breadcrumbs
- 2 cups vegetable oil
Instructions
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1
Heat 1 tablespoon of oil in a skillet over medium heat, then saute 1/4 cup minced shallots and 4 minced garlic cloves until fragrant.
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2
Add 1/2 lb ground chicken and 1 cup finely diced carrots, cooking until the chicken reaches an internal temperature of 165 degrees F.
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3
Season chicken filling with 1/4 tsp ground nutmeg, 1/2 tsp ground white pepper, and half of the 1 tsp salt, then set aside to cool.
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4
Mix cooled filling with 2 lbs mashed russet potatoes and the remaining 1 tsp salt until uniform.
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5
Shape potato mixture into cylindrical croquettes, dip each into 2 beaten eggs, and coat thoroughly with 1 cup breadcrumbs.
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6
Heat remaining 2 cups vegetable oil in a deep skillet to 350 degrees F, then fry croquettes for 3 to 4 minutes until deep golden brown.