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.