Nasi Goreng Croquettes

  • 600 gm (24 oz) Nasi Goreng (previously prepared)
  • 40 gm (1 1/3oz) Butter, Ghee or Margarine. 
  • 50 gm (1 2/3 oz) Flour 
  • 300 ml Stock (any convenient or preferred stock)
  • Pepper & Salt 
  • 1 teaspoon Sambal Ulek 
  • 2 tablespoons Kecap Manis 
  • 2 Eggs (Beaten) 
  • 50 gm (1 2/3 oz) Flour 
  • 100 gm (3 1/3 oz) Breadcrumbs 

  1. Place rice in a bowl. Melt butter in a saucepan and add the sieved flour. Keep stirring until it mixes into a consistent dry texture out then whisk in the stock. Add pepper & salt and keep on boil for 3 minutes, stirring continously. 
  2. Pour over the rice and add sambal and Kecap. Mix well. Leave to cool slightly then form into any croquette shape. 
  3. Whisk the eggs . Coat the balls lightly in flour then dip/roll through egg mix and finally cover with breadcrumbs. 
  4. Deep-fry to a golden brown colour in oil at 180oC (350F) drain and serve.