Easy Fast Cooking Kroket Panggang Indonesian Baked Croquet Savory Delicious

Fast cooking ultimate Kroket Panggang (Indonesian Baked Croquet) easy, tasty, practical.

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

How are you every body, now you can cook recipe Kroket Panggang (Indonesian Baked Croquet) with 22 ingredients and 9 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable 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. Prepare 600 gr : potatoes, steam, make purée.
2. You need 1 : egg.
3. Prepare 1/2 tsp : nutmeg powder.
4. It’s 1 tsp : salt.
5. It’s 1/2 tsp : white pepper powder.
6. You need : Filling ingredients:.
7. It’s 2 cloves : garlic, minced.
8. It’s 100 gr : ground chicken.
9. Prepare 150 gr : frozen mixed.
10. You need 1 tbsp : oyster sauce.
11. Prepare : salt and pepper.
12. Prepare 50 ml : milk.
13. It’s 2 tsp : cornstarch mixed with 2 tbsp water.
14. It’s : Coating mixture:.
15. You need 3 : eggs, beat.
16. You need 100 gr : Japanese panko bread crumbs.
17. You need 2 tbsp : vegetable oil.
18. It’s : Mustard pickles sauce:.
19. You need 1 : cucumber, cut out the seeds part, finely diced.
20. You need 2 tbsp : tomato ketchup.
21. It’s 1 tsp : French yellow mustard.
22. You need 1 tsp : chili sauce.

If all raw materials Kroket Panggang (Indonesian Baked Croquet) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step 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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