Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kroket panggang (indonesian baked croquet). One of my favorites. For mine, I will make it a little bit tasty. 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 simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Kroket Panggang (Indonesian Baked Croquet) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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):
- Make ready 600 gr potatoes, steam, make purée
- Make ready 1 egg
- Prepare 1/2 tsp nutmeg powder
- Take 1 tsp salt
- Prepare 1/2 tsp white pepper powder
- Get Filling ingredients:
- Prepare 2 cloves garlic, minced
- Get 100 gr ground chicken
- Get 150 gr frozen mixed
- Take 1 tbsp oyster sauce
- Prepare salt and pepper
- Prepare 50 ml milk
- Take 2 tsp cornstarch mixed with 2 tbsp water
- Prepare Coating mixture:
- Prepare 3 eggs, beat
- Make ready 100 gr Japanese panko bread crumbs
- Prepare 2 tbsp vegetable oil
- Get Mustard pickles sauce:
- Take 1 cucumber, cut out the seeds part, finely diced
- Make ready 2 tbsp tomato ketchup
- Prepare 1 tsp French yellow mustard
- Make ready 1 tsp chili sauce
Steps to make Kroket Panggang (Indonesian Baked Croquet):
- Mix potato purée, nutmeg powder, salt, white pepper powder, and egg until well combined. Set aside.
- Sauté garlic, ground chicken, and frozen mixed vegetables with a little oil. Add oyster sauce, salt, and white pepper powder.
- Add milk. Bring it to boil.
- Add the cornstarch mixture and continue to cook until thickened. Remove from the heat and let it cool.
- Make oval patties by filling in the potato mixture with the filling mixture. Let it rest int the refrigerator for at least 3 hours.
- 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.
- Dip the patties into the beaten eggs and coat with the panko. Repeat one more time.
- Place the patties on a parchment lined baking sheet. Bake in a preheated 400 F oven for 15 minutes. Remove from the oven.
- Serve warm with the mustard pickles sauce. 😋
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