400 g potatoes
100 ml fresh milk
15 g butter
3 g salt
150 g flour
5 g salt
3 g coriander, minced into a paste
5 g black pepper powder
20 ml cooking oil, for sauteing
Filling Ingredients :
25 g garlic
30 g shallots
1 stick lemongrass, smashed
10 g galangal, smashed
150 g corned beef
2 g salt
15 g sugar
3 g white pepper powder
30 g basil
500 ml cooking oil, for frying croquettes
1 egg, beaten
100 g bread crumbs
Peel the potatoes then cut into 1 cm cubes. Fry until cooked. Mash and set aside.
To make the roux, heat the butter over low heat. Once the butter has melted, add the flour, then stir continuously, making sure the flour doesn't clump.
Once it’s smooth, add salt and milk then stir until the roux is completely thickened. Remove and set aside.
Prepare a medium sized bowl. Add the mashed potatoes, the roux, and ingredients A. Stir the mixture until it is completely blended. Set aside.
Do not steam the potatoes because it will make the potatoes mushy and it won’t be able to hold shape.
Puree the garlic and shallots.
Heat up a pan to medium and add the cooking oil. Add the ground spices, galangal, and lemongrass and saute for about 5 minutes.
Add the corned beef and seasonings, stir until all ingredients are well blended and slightly dry.
Then add the basil leaves and stir again.
The corned beef filling can be replaced with shredded chicken or shredded carrots and potatoes.
Weigh out portions around 35 g. Roll each portion into a ball and flatten to a disc. Add the corned beef mix, around 15 g in the middle of the disc. Bring the sides to join up and form an oval shape.
Dip the croquettes in the beaten egg, and then coat with breadcrumbs.
Heat the oil to medium and deep fry the croquettes until golden brown. Remove and drain.