Simple Way to Make Perfect Kroket Panggang (Indonesian Baked Croquet)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kroket panggang (indonesian baked croquet). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. 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. Make ready 600 gr potatoes, steam, make purée
2. Get 1 egg
3. Make ready 1/2 tsp nutmeg powder
4. Get 1 tsp salt
5. Make ready 1/2 tsp white pepper powder
6. Get Filling ingredients:
7. Take 2 cloves garlic, minced
8. Make ready 100 gr ground chicken
9. Get 150 gr frozen mixed
10. Make ready 1 tbsp oyster sauce
11. Get salt and pepper
12. Take 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. Get 2 tbsp vegetable oil
18. Get Mustard pickles sauce:
19. Make ready 1 cucumber, cut out the seeds part, finely diced
20. Take 2 tbsp tomato ketchup
21. Take 1 tsp French yellow mustard
22. Take 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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