Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.
- 2 eggs, lightly whisked
- 2 teaspoons water
- 2 cups breadcrumbs
- 2 tablespoons oil
- 900 g / 2 lb peeled potatoes, cooked and mashed
- 4 tablespoons powdered milk
- 1/2 teaspoon nutmeg
- 2 teaspoons salt
- 4 chopped garlic cloves
- 10 shallots
- 2 stalk sliced celery
- 450 g/ 1 lb cooked ground beef, drained
- 2 diced carrots
- 200 ml / 7 oz water
- 2 teaspoons salt
- 1/2 teaspoon pepper (to taste)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sugar
- 2 tablespoons sweet soy sauce
- 4 teaspoons cornstarch, mixed with
- 2 teaspoons water
- Fillng: Stir-fry garlic and shallots with a little butter or margarine.
- Stir in meat, carrot and celery.
- Then add water and the rest of the spices.
- Mix in cornstarch and stir until mixture thickens.
- Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
- Cover the mixture and shape into a round ball.
- Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
- Deep fry in hot oil until lightly browned.
- This recipe can be easily doubled.