Indonesia inherit croquette from its Dutch colonial past. There are a lot of croquette varieties, but basic Indonesian croquette has savory filling wrapped in mashed potato, coated with egg and bread crumbs and deep fried until golden brown. The most common and popular one is probably kroket ragout ayam – chicken ragout croquette, but nowadays there are many new and creative filling, such as kroket rendang!
Multi Stages Prep Work
Be warned that croquettes takes time to prepare. Start one day ahead to prepare the skin (mashed potato) and filling (chicken ragout). Place each in a mixing bowl, cover with plastic wrap, and chill in the fridge. Next day, take both bowls out from the fridge and divide each into 16 portions. Crack 2 eggs (sometimes I need 3) in a bowl, and fill another bowl with bread crumbs (~ 2 cups). Take a portion of potato skin and flatten, fill with a portion of filling, gently gather the potato to wrap the filling and roll into a cylindrical shape. Coat with bread crumbs, then dip in eggs, and coat again with bread crumbs. Once you have shaped all the croquettes, simply heat up some oil for deep frying and fry until golden brown.
The Easier Way
Once you get the basic idea of how to prepare Indonesian croquette, you can start playing around with variety of filling. In my next recipe, I will show you how to prepare kroket panggang – baked croquette. With baking method, you can very easily prepare and serve croquette. Best of all, no shaping individual croquette, and no deep frying. If this sounds like your cup of tea, be sure to stay tune for my next croquette recipe.
Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs.
As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself this kroket panggang (baked croquette).
Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur – beef and mushroom baked croquette.
What do you need to prepare Indonesian kroket panggang/baked croquette?
There are two components to a baked croquette, the mashed potatoes for the skin, and the meat filling.
For the mashed potatoes skin, you will need: potatoes (steamed/boiled until tender enough to be mashed), unsalted butter, salt, pepper, nutmeg, and egg yolk.
Simply combine mashed potatoes with unsalted butter, salt, pepper, nutmeg, and egg yolk. This is our croquette skin made from flavored mashed potatoes.
For the meat filling, you will need: unsalted butter, diced onion, minced garlic, ground beef, diced mushroom, salt, pepper, sugar, and chopped fresh parsley.
Heat butter in a frying pan over medium-high heat, then sauté onion and garlic until fragrant. Add ground beef and mushroom, stir until beef is no longer pink. Season with salt, pepper, and sugar. Lastly, add chopped fresh parsley and gently stir to mix.
How do you assemble kroket panggang/baked croquette?
Assembling kroket panggang is super easy. The very first thing you need to do is to choose the vessel you want to bake the croquette in. You can use an 8-inch or a 9-inch square baking dish, or a 12-inch cast-iron skillet like what I did.
Once that is decided, you simply need to do the following:
Lightly grease the baking dish/cast-iron skillet.
Arrange the meat filling in a baking dish/a cast-iron skillet.
Cover the meat filling with the flavored mashed potatoes.
Brush the mashed potatoes with an egg yolk.
Sprinkle with a 2:1 mixture of panko breadcrumb and parmesan cheese.
The assembled croquette is now ready to be baked. Easy and super fuss-free compared to traditional kroket, right? 🙂
Baking and serving kroket panggang
Here is what you need to do to bake the croquette.
Preheat oven to 180 Celsius (350 Fahrenheit).
Bake the croquette for 50 minutes.
If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.
Once the croquette is baked, it will be super tempting to serve it immediately. I would advise letting the croquette rests for 15 minutes before slicing and serving. This way, the croquette will be able to hold its shape so much better.
Tips and tricks to prepare baked croquette
You can prepare and assemble the baked croquette ahead of time. Make it the night before or on the morning of, then store the assembled croquette covered in the fridge. Simply bake it right before you want to serve it.
Once baked, this dish can be stored in the fridge. I have previously stored the leftover for up to 5 days in a covered air-tight container.
Japanese potato croquettes, or korokke (コロッケ) in Japanese, is beloved comfort food that you can find in most convenience stores in Japan. It is also a popular home dish that one can prepare easily from scratch.
Korokke is so common in Japan that you can buy freshly made korokke in almost any Japanese convenient store (konbini) or supermarket across Japan. Korokke also happens to be inexpensive, usually around ¥100 (US$1) each, and it’s definitely a cheap and filling food to enjoy when you are out walking around the town and suddenly feel super hungry.
If you have been craving for some good korokke and it doesn’t seem like you will be traveling to Japan soon to satisfy that craving, you can now learn how to make your favorite food at home with this recipe.
What is Korokke or Japanese croquettes?
Korokke is a combination of the crusty and crispy golden brown outer skin encasing a fluffy and savory mashed potato mixed with sautéd onion and ground beef.
The perfect korokke with have that perfect contrast between the crunchy skin and the fluffy and meaty potato filling.
Ingredients for korokke
We will need potatoes, ground beef, onion, egg, butter, olive oil, all-purpose flour, panko (Japanese bread crumb), salt, and pepper.
The best potato for korokke is starchy potatoes. In the United States, this usually means Russets or Yukon gold. In short, choose potatoes you use for making your favorite mashed potatoes and that should be the variety you use for korokke as well.
I choose to use ground beef in this recipe. If you wish, you can use ground pork too, or even a mix of 50% ground beef with 50% ground pork. All three versions are equally delicious, so feel free to switch around to create a variety of croquettes.
Panko (Japanese bread crumbs)
For bread crumbs, you will definitely get the best result if you choose panko or Japanese bread crumb. Ten years ago, you may need to visit your local Asian market for a packet of panko. Nowadays, you can easily buy panko from almost any big grocery chains.
Preparing korokke mixture and shaping korokke into patties
Here is the step-by-step guide to preparing the mashed potato mixture.
1. Boil potatoes
Peel potatoes and cut into small wedges. Place in a pot and pour enough cold water to cover the potatoes by one inch. Bring to a boil, and continue cooking until a skewer can easily go through the potatoes, about 15-20 minutes.
2. Sauté onion and ground beef
While the potatoes are boiling, heat 1 tablespoon of olive oil in a frying pan and sauté onion until softened. Add ground beef and cook until no longer pink. Season with 1/2 teaspoon each of salt and pepper. Set aside to cool.
3. Fry panko
In another frying pan, combine 2 tablespoons of olive oil and panko. Fry (toast) until golden brown. Transfer to a bowl and set aside to cool.
4. Mix mashed potato and beef
Once the potatoes are cooked, drain and transfer to a large mixing bowl. Use a fork or a potato masher and mash the potato together with 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and butter. Add the sautéd onion and beef mixture to the mashed potato and mix well.
5. Shape into patties
Divide the potato and beef mixture into 16 portions. Shape each into a 1/2 inch thick patty. Arrange patties on a baking tray and rest in the fridge for 30 minutes.
6. Coat with flour, egg, and panko
Dust each patty lightly with all-purpose flour, then dip in lighlty beaten eggs to coat, and finally, coat the patty with panko. Arrange the coated patty on a baking tray. Repeat the process with the remaining patties.
Baking and serving korokke
The most common way to cook korokke is by deep-frying. But we will be baking them instead. It’s just so much easier with baking instead of deep-frying.
The most obvious benefit is that you can prepare a huge batch of korokke with less time, especially if you can fit multiple baking trays in your oven. The second reason is, of course, you can avoid deep-frying. I am not particularly averse to deep-frying but I am definitely happier if I can avoid it. 🙂
To bake the croquettes, simply preheat the oven to 200 Celsius (400 Fahrenheit), and bake for 10-15 minutes.
It may be difficult to judge for doneness from visual cues since the panko is already golden brown to start with. But you can give the croquettes a gentle nudge. If the croquettes easily slide and don’t stick at all to the baking tray, they are done.
Korokke is best served piping hot. You can enjoy korokke for snacking. Or if you want a full meal, serve korokke with a side of salad, some tonkatsu sauce, steamed white rice, and a bowl of miso soup.
Storing and reheating
If you make a big batch and have plenty of leftover croquettes, you can store the leftover in an air-tight container and freeze for up to one month.
To reheat, arrange the frozen korokke on a baking sheet lined with aluminum foil or parchment paper and bake in an oven at 180 Celsius (350 Fahrenheit) for 15 minutes, or until the inside is hot.
Other korokke varieties
Potato and ground beef is definitely the most popular korokke. But there are other variations too, such as tuna korokke, vegetables korokke, and kabocha korokke just to name a few.
Even for this super basic korokke recipe, you can add 1/4 cup each of diced carrot and button mushrooms. These should be sautéed together with onion and beef. This is a great version for people who love a more balanced korokke between meat and vegetables.
So get a feel of the proportion between potatoes and the filling, and you should be able to start experimenting and create your own winning korokke recipes.