April 10, 2012

Potato Croquettes, Kroket kentang

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I feel my world was upside down, in the past two weekend I was down with the cold and what I hate the most were the signs as the virus attacked my immune system and somehow it’s really annoying! As I feel so much better today, so I decide to blog a recipe to share. 

I really can’t imagine how I felt guilty as if not making something to bite for my son while he has his own time on his daily program, he love baby brainy video and of course never gets bored watching *barney over and over again, also he likes "Car" the movie ;)
So I was thinking of making some easy appetizer for my son, Beef and mushrooms croquettes only for him to snack.



 
Well, I grew up eating croquettes (kroket kentang), a well known Indonesian snack that I believe for most people could homemade it because it is really easy.
I like the croquettes when its serve with tauco sauce along with fresh green bird eye chilli to bite.

My mother use to make a very good tauco sauce (fermented soyabeans), as I remember the method was very easy, simply process the tauco into smooth paste, mix up with water, season with sugar, boil and thicken with corn starch. She said, to make the tauco sauce would never  ever required complicated ingredient as the tauco has very characteristic taste that created its own specific flavor.


 
I had modified my croquettes as simple as is, but it still yummy in overall flavor, the combination between chopped mushroom and ground beef were utterly spot on, it smooth down once it passes through our palate.
I purposely pass up doing it overly as all I want is just having it as a lighter canapé that makes the tummy still alright before the main course.

Frankly, I made sort of friendly sauce to my son, it just yogurt mix up some fresh mint leaves, process together to a smooth liquid. However, it always possible if you want to serve them with your favorite’s sauce, be the boss! 



 


Potato Croquettes
Kroket kentang 
Yield 17 croquettes




Ingredients

300g potatoes, peeled, diced
½ cup chopped button mushroom
1/4 cup ground beef
1 teaspoon ground nutmeg
3 tablespoons salted butter
1 egg, lightly beaten for the egg wash
Bread crumbs
Salt
Oil for frying
       

Method

Place potato in a large saucepan. Cover with cold water,
add ½ teaspoon salt. Bring to the boil over high heat.

Reduce the heat to medium, cook until tender and Drain.


Return to a big bowl, using a potato masher, mash the potato while it is still hot.
 Add 2 tablespoon butter and continue to mash until it smooth. Set aside to cool


Heat 1 tablespoon butter in a skillet, add ground beef and fry until it change color.
Add chopped mushrooms, mix well. 
* at this point, the mushrooms would produce liquids, what you have to do is just reduce the heat and continue to cook until the liquids has evaporate and dry up.


Add ground nutmeg and season with salt, stir to combine until aromatic and cooked through. Remove from the heat and let it cool.


Add ground beef and mushroom mixture to the potato dough, 
using a fork or spatula to mix, make sure that are evenly combine.


Moist your hands with water, so it will not stick to your palms, 
shape up the dough mixture into 17 croquettes.
*you can always use the smallest ice cream scoop to make an equal portion 


Line a baking tray with baking paper. Place breadcrumbs on a plate.
Dip each croquette into egg wash and roll it up with breadcrumbs to coat. 
Do the same to the remaining potato dough until all done.
*Once you have done the half batch of the croquettes, chill them in the fridge.
Remove from the fridge the half batch croquettes 
and ready to fry when the oil is hot.
Meanwhile keeping the other half in the fridge while you fry the first batch



Heat the oil in a large non-stick frying pan over medium heat. 
Fry three croquettes at a time, turning and fry until golden and heated through.


Serve with your favorite sauce