Serves 2-4 people
400 g potatoes
Roux:

100 ml fresh milk
15 g butter
3 g salt
150 g flour
Ingredients A:

5 g salt
1 egg
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
Seasoning:

2 g salt
15 g sugar
3 g white pepper powder
30 g basil
500 ml cooking oil, for frying croquettes
Coating:

1 egg, beaten
100 g bread crumbs

Recipe Courtesy of
Darmawan

Kroket Kentang (Potato Croquette)

Kroket Kentang is a common snack in Bangka, a small island of East Sumatra. This savory fried snack is made from potatoes and a roux, with spiced corned beef filling. The choices of filling are up to how creative you can get. Vegetables, meat, cheeses, almost any savory ingredient will work. It is easy to make in the comfort of your own kitchen. This snack is also quite filling and can be an alternative to rice, or even a meal on it’s own.

Difficulty: Easy

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Steps: 6 steps
22 Ingredients

Difficulty: Easy
Steps: 6 steps
22 Ingredients

Preparation: 30 min
Cook: 20 min
Clean up: 15 min

Directions

Making the dough
- 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.

Making the filling
- 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.

Shape and fry the Kroket Kentang
- 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.

Plate and Serve!

Prepare a serving plate, then arrange the Kroket Kentang on the plate and serve.

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Name: Kroket Kentang (Potato Croquette)
Prep time: P0Y0M0D0H30M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 2-4 people
Cuisine: Asian
Ingredients: 400 g potatoes; Roux: 100 ml fresh milk; 15 g butter; 3 g salt; 150 g flour; Ingredients A: 5 g salt; 1 egg; 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; Seasoning: 2 g salt; 15 g sugar; 3 g white pepper powder; 30 g basil; 500 ml cooking oil, for frying croquettes; Coating: 1 egg, beaten; 100 g bread crumbs