ingredients:
- 1000 g potatoes, peeled
- 1/2 cup cooking oil,
- 3 shallots, minced
- 3 garlic, minced
- 200 g ground chicken
- 50 g fresh coriander seeds, ground
- 1/2 nutmeg, ground
- 1/2 tsp salt
- 30 g chinese celery, chopped finely (1/3 cup)
- 1/2 tbsp tapioca starch
- 1 tbsp warm water
- 1 egg yolk
- Breadcrumbs
- Cooking oil for deep-frying
directions:
- Deep fry potatoes till golden. Drain excess oil on paper towel
- Smash potatoes using potato masher till fine
- Heat cooking oil on a wok over high heat. Stir fry shallots and garlic till fragrant, about 2 minutes
- Add chicken. Cook for 2 minutes. Combine ground coriander, nutmeg, salt into the wok. Mix well
- Add celery, tapioca starch and warm water. Cook till everything is well done and water evaporates
- Combine mashed potatoes and cooked chicken in a bowl. Add egg yolk. Mix well
- Shape the mixture as desired. Roll in white egg mixture and cover with breadcrumbs
- Deep fry till golden. Serve warm
Note:
- Potatoes can be prepared boiled or steamed, then mashed
- Chicken can be substituted with beef or prawn
- If the spices used are too overwhelming, feel free to halve the amount of coriander and nutmeg called for in the recipe
- One coating as listed up in the recipe can only result in the croquette staying crunchy and fluffy for up to half an hour. If you wish the croquettes to be crunchy and fluffed for longer period of time, coat them twice. Dip them in white egg, then roll them in breadcrumbs. Dip one more time in white egg and apply breadcrumbs then fry
- Also known as Kroket Kentang
