Recipe of Ultimate Kroket Panggang (Indonesian Baked Croquet)

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kroket panggang (indonesian baked croquet). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kroket Panggang (Indonesian Baked Croquet) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Kroket Panggang (Indonesian Baked Croquet) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have kroket panggang (indonesian baked croquet) using 22 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kroket Panggang (Indonesian Baked Croquet):

1. Get potatoes, steam, make purée
2. Prepare egg
3. Take nutmeg powder
4. Prepare salt
5. Get white pepper powder
6. Get Filling ingredients:
7. Make ready garlic, minced
8. Get ground chicken
9. Prepare frozen mixed
10. Take oyster sauce
11. Get salt and pepper
12. Make ready milk
13. Get cornstarch mixed with 2 tbsp water
14. Make ready Coating mixture:
15. Get eggs, beat
16. Make ready Japanese panko bread crumbs
17. Take vegetable oil
18. Make ready Mustard pickles sauce:
19. Get cucumber, cut out the seeds part, finely diced
20. Get tomato ketchup
21. Make ready French yellow mustard
22. Prepare 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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