Simple Way to Make Speedy Kroket Panggang (Indonesian Baked Croquet)

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kroket panggang (indonesian baked croquet). One of my favorites food recipes. For mine, I am going to make it a bit unique. 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’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Kroket Panggang (Indonesian Baked Croquet) is something which I have loved my whole life.

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

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

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