Delicious and spicy Indonesian Potato And Chicken Croquette Recipe with a crusty outer layer and soft inner filling makes a perfect appetizer for a dinner party. Serve it along with a dip and salad.
Indonesian Potato And Chicken Croquette Recipe is very popular in Indonesia. A simple mixture of potatoes and chicken cooked together and shaped like a croquette, rolled in eggs and bread crumbs to give it a crispy crunchy outer covering.
Serve them at your dinner parties or as an after school evening snacks for kids.
Ingredients
For Potato Mash
-
- 4 Potatoes (Aloo)
- 1 Whole Egg , lightly beaten
- 1/8 teaspoon Black pepper powder
For the Meat Filling:
-
- 1 Onion , chopped
- 1 Cup Chicken , minced
- 3 cloves Garlic
- 1/4 teaspoon Nutmeg powder
- 1/4 teaspoon Black pepper powder
- 1 tablespoon Soy sauce , sweet
- Red Chilli flakes , optional
For coating:
- 2 Whole Eggs
- 1 cup All Purpose Flour (Maida)
- 1 cup Whole Wheat Bread crumbs ,
- Oil , as required for frying
How to make Indonesian Potato And Chicken Croquette Recipe
- To begin making the Indonesian Potato And Chicken Croquette recipe, wash and boil the potatoes in a pressure cooker for 20 minutes.
- Drain the water and peel the potatoes and place them in a bowl. Start mashing them as we want a creamy, lump-free mash, sprinkle in the nutmeg and white pepper. Allow this to cool
- Next break the egg in a bowl and lightly beat it.
- Once the potatoes have cooled down, stir in the egg. This will make it rich and creamy.
- Heat butter in a wok on low flame, add in the chopped onions and sauté until it turns soft. Add the chilli flakes and garlic and cook for another minute.
- Add in the chicken and mix well with a spatula. Cook until the chicken cooks completely.
- Add in the mashed potatoes. Stir well and let it simmer for 2-3 minutes until all ingredients are well combined. Once it is done, let it come down to room temperature. . Next, using your palms roll a lemon sized balls and shape them into cylinders or little spheres, anyway you want the croquettes.
- Fill a bowl each with flour – lightly beaten eggs – breadcrumbs separately.
- Roll the Croquette around in the flour first and shake off the excess flour, do the same with the egg and breadcrumbs.
- Cover the Croquette with plastic wrap and place them in the fridge for at least 2 hours. Preferably overnight.
- Heat oil in a deep frying pan. One by one add them in the oil and fry them till they turn brown in colour. Drain on an absorbent paper and serve hot.
- Serve Indonesian Potato & Chicken Croquette along with Dill Leaves & Parmesan Dip and Watermelon And Corn Salad Recipe – A Refreshing Summer Salad for you evening snacks or party appetizers.