Kroket Ayam Kentang: Indonesian Chicken and Potato Croquettes
Ingredients:
- 400 grams old potatoes (russet or any starchy variety)
- 125 grams chicken breast fillet
- 50 grams carrots, diced
- 1 egg yolk
- 1 tablespoon full cream milk powder
- 3 shallots
- 2 cloves garlic
- Salt to taste
- Black pepper to taste
- Chicken bouillon powder or cube (optional)
- Bread crumbs for coating
- Cooking oil for frying
- For dipping:
- 1 egg, beaten
Instructions:
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Prepare the Vegetables and Chicken:
- Begin by boiling the diced carrots until tender but not mushy. Set aside.
- In a separate pot, cook the chicken breast fillet until fully cooked. Once cooked, cut the chicken into small pieces or shred it. Set aside.
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Prepare the Potatoes:
- Peel the potatoes and cut them into chunks. Fry the potato chunks in oil until they turn golden brown. Once fried, drain and set aside.
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Make the Potato Mixture:
- Using a mortar and pestle or food processor, grind the shallots, garlic, black pepper, and salt until smooth.
- Add the fried potatoes to the mixture, followed by the full cream milk powder and optional chicken bouillon powder. Mash or blend until the mixture is smooth and well combined.
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Combine Ingredients:
- In a mixing bowl, combine the potato mixture with the cooked carrots and chicken pieces. Add the egg yolk and mix thoroughly. Adjust seasoning to taste, and if you like, mash the chicken slightly to ensure it is evenly distributed.
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Form the Croquettes:
- Take portions of the mixture and shape them into your desired croquette forms (such as small cylinders or oval shapes).
- Dip each croquette into the beaten egg, ensuring it is well coated, then roll it in bread crumbs to coat evenly.
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Chill and Fry:
- Place the breaded croquettes on a tray and refrigerate for about 1 hour to help the breading adhere properly.
- Heat oil in a pan over medium heat. Fry the croquettes in batches until they are golden brown and crispy on the outside. Remove from the oil and drain on paper towels.
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Serve:
- Serve the Kroket Ayam Kentang hot with your choice of dipping sauces such as sambal or mayonnaise. Enjoy your delicious Indonesian croquettes!
Tips:
- Ensure the oil is at the right temperature for frying to avoid soggy croquettes. The oil should be hot but not smoking.
- You can adjust the seasoning and add herbs or spices to suit your taste preferences.
