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Chicken and Potato Croquettes (Croket Ayam) Recipe

Chicken and Potato Croquettes (Croket Ayam) Recipe

Chicken and Potato Croquettes (Croket Ayam) Recipe

Countries around the world, from Malaysia to Cuba, have their distinctive version of croquettes. Indonesia is no exception, with its mouth-watering interpretation of warm potato croquettes, thanks to the Dutch influence from a bygone era. While this recipe does require a little time and preparation, the readily available ingredients and spectacular results make it all worthwhile. Fabulous for get-togethers or large parties, these Chicken and Potato Croquettes can be made in advance, frozen, and kept for a long time before frying. Across Indonesia, roadside stalls and mom and pop restaurants have invented their own versions of the dipping sauce. I’ve included my grandmother’s sauce here, one that finds its roots in the 300-year Dutch colonial presence in Indonesia.

Ingredients :

    • 5 medium potatoes, (11/2 lb/750 g) peeled and cut into small chunks
    • 1/4 lb (100 g) ground or minced chicken
    • 1/2 teaspoon salt each for the chicken, potatoes, and bread crumbs (total 1½ teaspoons)
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground coriander
    • 1 cup (200 g) breadcrumbs
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Oil for deep-frying
    • All-purpose flour for dusting
    • 2 large eggs, whisked


    • 3 tablespoons mayonnaise
    • 1 tablespoon sambal oelek
    • 11/4 tablespoons Dijon mustard
    • 1/4 teaspoon salt

Method :

    1. Bring several inches of water to a vigorous boil in a medium sized pot over high heat. Boil the potato chunks for 10 to 15 minutes until fork tender. Drain and place the potatoes in a large bowl. Using a masher or large fork, mash the chunks with ½ teaspoon of salt until they become smooth. Set aside to cool down.
    2. Mix the ground chicken with ½ teaspoon of salt, white pepper, ground nutmeg, and ground coriander. Dry sauté the chicken in a nonstick skillet over high heat until thoroughly cooked. Set aside in a bowl to cool down.
    3. Mix the breadcrumbs in a medium sized bowl with ½ teaspoon of salt, garlic powder, and onion powder thoroughly.
    4. Once the potatoes and chicken have completely cooled down, assemble the potatoes, chicken, and flour next to each other for dusting. Also have a large baking pan lined with aluminum ready for placing the croquettes. First dust your hands thoroughly with flour. Then take about 2 large spoonfuls of the mashed potatoes in your left hand and press down in the middle to create a somewhat round indentation. Place a small amount of the ground chicken in the round indentation. Using a gentle squeezing motion with your left palm along with help from your flour-dusted right hand fingers, close the mashed potatoes over the chicken. Gently form a short log-like shape by rolling the croquette between your palms, taking care so it doesn’t break and that the chicken is completely covered by the potatoes. Dust with more flour whenever necessary. Place the shaped croquette on the aluminum lined baking sheet. Repeat until all the ingredients are used.
    5. Heat the oil in a wok or large pot over high heat (the setting just below the highest).
    6. Place the egg wash, breadcrumbs, and tray of croquettes near each other and by the wok of heating oil. Dip the shaped croquettes in the egg wash thoroughly, then into the breadcrumbs, making sure to coat completely. Slip the croquette into the hot oil and fry until golden brown all over, just about 30 seconds to 1 minute. Flip the croquettes over after the first 20 seconds or so. Fry 4 to 5 croquettes at a time, but don’t overcrowd. Drain the croquettes on a paper towel.
    7. In a small bowl, mix all the ingredients for the Croquette Dipping Sauce and serve with the croquettes on the side.