Best Recipe Kroket Panggang Indonesian Baked Croquet Delicious Steady

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22 ingredients, 9 steps, cooking Kroket Panggang (Indonesian Baked Croquet)

Good Afternoon all, now you get cook recipe Kroket Panggang (Indonesian Baked Croquet) with 22 ingredients and 9 steps. Next this is how to make it, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 22 ingredients and 9 stages of easy cooking Kroket Panggang (Indonesian Baked Croquet).

Ingredients for Kroket Panggang (Indonesian Baked Croquet)

1. You need 600 gr : potatoes, steam, make purée.
2. Prepare 1 : egg.
3. Prepare 1/2 tsp : nutmeg powder.
4. Prepare 1 tsp : salt.
5. It’s 1/2 tsp : white pepper powder.
6. Prepare : Filling ingredients:.
7. It’s 2 cloves : garlic, minced.
8. You need 100 gr : ground chicken.
9. Prepare 150 gr : frozen mixed.
10. It’s 1 tbsp : oyster sauce.
11. Prepare : salt and pepper.
12. Prepare 50 ml : milk.
13. Prepare 2 tsp : cornstarch mixed with 2 tbsp water.
14. You need : Coating mixture:.
15. You need 3 : eggs, beat.
16. It’s 100 gr : Japanese panko bread crumbs.
17. It’s 2 tbsp : vegetable oil.
18. It’s : Mustard pickles sauce:.
19. You need 1 : cucumber, cut out the seeds part, finely diced.
20. It’s 2 tbsp : tomato ketchup.
21. Prepare 1 tsp : French yellow mustard.
22. It’s 1 tsp : chili sauce.

If all ingredients Kroket Panggang (Indonesian Baked Croquet) it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking 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. 😋
   
10. Finish and Enjoy.

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