Indonesian Potato Croquettes

Or Kroket Kentang, as they’re officially called. Kroketten are the best snacks in the world.

I adored these as a little girl; the crunchy exterior forms a wonderful contrast against the fluffy mashed potatoes, and then you hit the jackpot and taste that slightly sweet, salty and savoury beef that brings everything together.

Unfortunately, this was one of the rare Indonesian recipes that neither my mom nor grandmother made. So when I was given Nombelina’s beautiful blog for the food blog swap—and boy do I love her recipes—I jumped at the chance of making these beauties.

I know, they take some time to make, but because they can be eaten warm as well as luke-warm and even cold, you’ll never forgive yourself if you don’t try these crazy good snacks for a hit at your next potluck!

You’ll be the star of the day, I promise.

Ingredients:

Potato Mash:

1 1/2 pound potatoes
1 lightly beaten egg
pinch of nutmeg
1/8 tsp white pepper
salt to taste

Meat Filling:

9oz/250gr ground beef/pork
1 small onion
1 large garlic clove
1/4 tsp ground nutmeg
1/4 tsp black pepper
1 beef bouillon cube
1 tbsp kecap (sweet soy sauce)

Optional: dried chill flakes

Coating:

2 large eggs
1 to 1 1/2 cups flour
1 1/2 to 2 cups breadcrumbs (I used Panko)

+ oil for deep-frying (canola or peanut oil)

Directions:

Peel your potatoes and boil them in slightly salted water for 25 minutes. Until completely tender.

I prefer to salt the water but you can also season them after they’re boiled.

Lightly beat the egg.

Drain the potatoes and sprinkle in the nutmeg and white pepper. Start mashing, we want a creamy, lump-free mash so work it! Or something like that.

Let the potatoes cool off a little before you add the egg. We don’t need scrambled eggs in our mashed potatoes.

Stir in the egg. This will make it rich, creamy, and a heck of a lot easier to work with.

Just leave it be for a while.

Chop the onion. Heat a little butter and sauté the onion (I threw in a few chill flakes) until it turns soft. Add the garlic and cook for another minute.

Add your beef/pork mix and break it up with a spatula. Cook until it loses its pinkness.

Crumble in a bouillon cube ( my addition), the 1/4 tsp black pepper and nutmeg and pour in the kecap. Let it simmer for a minute or three and let the mix cool off.

If you don’t have kecap on hand you can also add a drop of soy sauce and some brown sugar.

Use 3 shallow plates and fill them with flour, lightly beaten eggs and breadcrumbs.

Grab about a 2 tbsp mashed potatoes, flatten it a bit, place a tbsp of the meat mixture smack-dab in the center, gently fold the mashed potatoes around the meat.

These croquettes are generally quite large, but I agree with PJ; they’re easier to eat when they’re smaller. You can also turn them into the standard log shape our kroketten usually have.

Roll the kroket around in the flour and shake off the excess flour, do the same with the egg and panko.

If the kroket loses its shape after being beaten and rolled around in stuff, just gently form it into a ball again.

I like a serious crust on my kroket so I repeat the egg wash and panko process.

Keep doing that until you run out of mashed potatoes or meat. Or both, if you’ve stolen bites, as I did.

Cover the kroketten with plastic wrap and place them in the fridge for at least 2 hours. Preferably overnight.

I used my deep-fryer for this. It’s just a heck of a lot easier, but you can do this in virtually any pan with a thick bottom.

Deep-fry the kroketten (and don’t overcrowd the pan) at 355Fº/180Cº for 4 to 5 minutes.

Until beautifully golden brown and crunchy on the outside.

I so loved making this recipe! Thanks for taking me down memory lane, girl!

Potato Mash:

1 1/2 pound potatoes
1 lightly beaten egg
pinch of nutmeg
1/8 tsp white pepper
salt

Meat Filling:

9oz/250gr ground beef/pork
1 small onion
1 large garlic clove
1/4 tsp ground nutmeg
1/4 tsp black pepper
1 beef bouillon cube
1 tbsp kecap (sweet soy sauce)

Optional: dried chill flakes

Coating:

2 eggs
1 to 1 1/2 to 2 cups flour
1 1/2 to 2 cups breadcrumbs (I used Panko)

+ oil for deep-frying (canola or peanut oil)

Peel your potatoes and boil them in slightly salted water for 25 minutes. Until completely tender. Lightly beat the egg. Drain the potatoes and sprinkle in the nutmeg and white pepper. Mash them very well and let them cool off a little before you stir in the egg.

Chop the onion. Heat a little butter and sauté the onion (I threw in a few chill flakes) until it turns soft. Add the garlic and cook for another minute. Add your beef/pork mix and break it up with a spatula. Cook until it loses its pinkness. Crumble in a bouillon cube, add the 1/4 tsp black pepper and nutmeg and pour in the kecap. Let it simmer for a minute or three and let the mix cool off.
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Use 3 shallow plates and fill them with flour, lightly beaten eggs and breadcrumbs. Grab about a 2 tbsp mashed potatoes, flatten it a bit, place a tbsp of the meat mixture smack-dab in the center, gently fold the mashed potatoes around the meat. Roll the kroket around in the flour and shake off the excess flour, do the same with the egg and panko. Repeat the egg wash and breadcrumbs process for an extra crunchy exterior.

Cover the kroketten with plastic wrap and place them in the fridge for at least 2 hours. Preferably overnight. Use your deep-fryer or a pan with a thick bottom and deep-fry the kroketten (and don’t overcrowd the pan) at 355Fº/180Cº for 4 to 5 minutes.

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