Golden Chicken and Carrot Potato Croquettes

Indonesian Potato Croquettes with Chicken and Carrot

Ingredients:

• Croquette Outer Shell:
  • 1 egg yolk
  • 1/4 grated nutmeg
  • 1/2 tsp ground pepper
  • 2-3 tbsp condensed milk (optional)
  • 2 tsp salt
  • 1 tbsp margarine for sautéing
  • 4 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 200g minced chicken
  • 1/2 carrot, finely diced
  • 1/2 tsp ground pepper
  • 1/4 grated nutmeg
  • 1 tbsp soy sauce
  • 1 spring onion, finely chopped
  • 1 tbsp sweet soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 100ml milk
  • 1/2 tbsp cornstarch
  • 1/4 tsp salt (adjust to taste)
• Egg Wash:
  • 1 egg
  • 2 tbsp condensed milk
  • 25ml water
• Other Ingredients:
  • Breadcrumbs or panko for coating
  • 500g potatoes, peeled and cut into 3×3 cm cubes
• Filling:
  • Breadcrumbs or panko for coating

Instructions:

Making the Croquette Outer Shell:

1. Heat a pan with enough oil. Fry the potatoes until tender and slightly golden, ensuring they do not become too dry. Test for doneness by inserting a fork or knife; if it goes in easily, the potatoes are ready. Remove from heat and drain.
2. Allow the potatoes to cool, then process them in a chopper or food processor until smooth.
3. Transfer the potato mixture to a plate or bowl. Add all other outer shell ingredients, mix until well combined. Taste and adjust salt if needed. Set aside.

Making the Filling:

1. Heat a pan, melt margarine. Sauté shallots and garlic until fragrant and translucent.
2. Add minced chicken, stir and cook until the chicken changes color.
3. Add carrots, stir and cook until carrots and chicken are cooked through.
4. Add all other filling ingredients except milk and cornstarch, stir and sauté for a few seconds. Add milk and cornstarch, stir and cook until the mixture thickens and clumps together. Taste and adjust seasoning.

Forming the Croquettes:

1. Take about 1 1/2 tbsp of the croquette shell mixture (adjust for desired size), flatten the mixture on your palm. If the mixture is sticky, grease your hands with cooking oil.
2. Place 1 tbsp of the filling in the center of the flattened croquette shell mixture, wrap the filling with the potato mixture and shape into an oval ball. Roll the croquette on the surface of your hands until it forms a smooth oval shape. Arrange the mixture on a plate, and shape the remaining dough until done.
3. Dip the croquette ball into the egg wash until the entire surface is evenly covered with egg. Place the croquette that has been dipped in the egg wash on a flat container, do so with all the croquette dough.
4. Clean your hands until they are completely dry. In a very carefully, when flour breadcrumbs.
5. breadcrumbs,