Kroket Kentang (Potato Croquettes)

This is a moderately difficult process. The formation of the croquette is something to be practised


  • 500 gr. potatoes, boiled and mashed
  • 25 gr. powdered milk
  • salt
  • ground pepper 
  • 2 eggs
  • fine breadcrumbs
  • vegetable oil for deep frying

  1. Blend mashed potatoes with powdered milk, salt, pepper and 1 beaten egg until smooth and set aside.
  2. Take 2 Tbs. of the mashed potatoes mixture and put it on a piece of buttered banana leaf or wax paper. 
  3. Flatten the piece of dough into an oval shaped with buttered finger.  
  4. Put 1½ tsp. stuffing in the middle of the oval dough.  Fold over the piece of dough and path into an oval roll.
  5. Beat the remaining egg.  Dip the croquettes in turn in the breadcrumbs, egg and breadcrumbs again.
  6. Deep fry the croquettes in hot oil until they are golden brown.


Stuffing Ingredients:
  • 2 Tbs. margarine
  • 2 small shallots, chopped
  • 1 clove garlic, chopped
  • 200 gr. ground beef
  • 5 carrots, peeled and finely cubed
  • 125 cc water
  • salt to taste
  • ground pepper to taste
  • 1 Tbs. flour

Stuffing Instructions:
  1. Saute the shallots and garlic with 2 Tbs. margarine or butter over medium heat.  
  2. Add the ground beef and the carrots.  
  3. Stir well for a minute or two.
  4. Add water, salt and pepper.   Simmer while stirring occasionally, until it's done.
  5. Finally add the flour that has been dispersed in a little water while stirring.
  6. Remove and let it cool.