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Kroket Kentang

Crispy golden potato croquettes filled with savory seasoned minced chicken and vegetables.

50 minMediumServes 4360 cal/serving

IndonesianAppetizerStovetopDairy-FreeNut-FreeSoy-FreePork-FreeAlcohol-Free

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

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Mix cooled filling with 2 lbs mashed russet potatoes and the remaining 1 tsp salt until uniform.

  5. 5

    Shape potato mixture into cylindrical croquettes, dip each into 2 beaten eggs, and coat thoroughly with 1 cup breadcrumbs.

  6. 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.

Questions

Can I make Kroket Kentang gluten-free?

Yes. The gluten in this entry is 1 cup breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Kroket Kentang keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Kroket Kentang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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