Step-by-Step Guide to Make Favorite Kroket Panggang (Indonesian Baked Croquet)

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kroket panggang (indonesian baked croquet). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Kroket Panggang (Indonesian Baked Croquet) is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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

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

Steps 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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