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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kroket panggang (indonesian baked croquet). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Kroket Panggang (Indonesian Baked Croquet) is something which I’ve loved my entire life.

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

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