How to Make Award-winning Kroket Panggang (Indonesian Baked Croquet)

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, kroket panggang (indonesian baked croquet). It is 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 popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have kroket panggang (indonesian baked croquet) using 22 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kroket Panggang (Indonesian Baked Croquet):

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