Indonesian Potato And Chicken Croquette Recipe
A non-veg Indonesian recipe with potatoes (aloo), whole egg - lightly beaten, black pepper powder. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Indonesian Potato And Chicken Croquette recipe, wash and boil the potatoes in a pressure cooker for 20 minutes
potatoes (aloo)(4)chicken - minced(1 cup) - 2
Drain the water and peel the potatoes and place them in a bowl
potatoes (aloo)(4) - 3
Start mashing them as we want a creamy, lump-free mash, sprinkle in the nutmeg and white pepper
black pepper powder(0.1 teaspoon)nutmeg powder(1/4 teaspoon)black pepper powder(1/4 teaspoon) - 4
Allow this to coolNext break the egg in a bowl and lightly beat it
whole egg - lightly beaten(1) - 5
Once the potatoes have cooled down, stir in the egg
potatoes (aloo)(4) - 6
This will make it rich and creamy
- 7
Heat butter in a wok on low flame, add in the chopped onions and sauté until it turns soft
onion - chopped(1) - 8
Add the chilli flakes and garlic and cook for another minute
cloves garlic(3)red chilli flakes - optional - 9
Add in the chicken and mix well with a spatula
chicken - minced(1 cup) - 10
Cook until the chicken cooks completely
chicken - minced(1 cup) - 11
Add in the mashed potatoes
potatoes (aloo)(4) - 12
Stir well and let it simmer for 2-3 minutes until all ingredients are well combined
- 13
Once it is done, let it come down to room temperature
- 15
Next, using your palms roll a lemon sized balls and shape them into cylinders or little spheres, anyway you want the croquettes
- 16
Fill a bowl each with flour - lightly beaten eggs - breadcrumbs separately
whole egg - lightly beaten(1)whole eggs(2)all purpose flour (maida)(1 cup)whole wheat bread crumbs -(1 cup) - 17
Roll the Croquette around in the flour first and shake off the excess flour, do the same with the egg and breadcrumbs
all purpose flour (maida)(1 cup)whole wheat bread crumbs -(1 cup) - 18
Cover the Croquette with plastic wrap and place them in the fridge for at least 2 hours
- 19
Preferably overnight
- 20
Heat oil in a deep frying pan
sunflower oil - as required for frying - 21
One by one add them in the oil and fry them till they turn brown in colour
- 22
Drain on an absorbent paper and serve hot
- 23
Serve Indonesian Potato & Chicken Croquette along with Dill Leaves & Parmesan Dip and Watermelon And Corn Salad Recipe - A Refreshing Summer Salad for you evening snacks or party appetizers
chicken - minced(1 cup)
Rate this recipe
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Indonesian Potato And Chicken Croquette Recipe
A non-veg Indonesian recipe with potatoes (aloo), whole egg - lightly beaten, black pepper powder. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Indonesian Potato And Chicken Croquette recipe, wash and boil the potatoes in a pressure cooker for 20 minutes
potatoes (aloo)(4)chicken - minced(1 cup) - 2
Drain the water and peel the potatoes and place them in a bowl
potatoes (aloo)(4) - 3
Start mashing them as we want a creamy, lump-free mash, sprinkle in the nutmeg and white pepper
black pepper powder(0.1 teaspoon)nutmeg powder(1/4 teaspoon)black pepper powder(1/4 teaspoon) - 4
Allow this to coolNext break the egg in a bowl and lightly beat it
whole egg - lightly beaten(1) - 5
Once the potatoes have cooled down, stir in the egg
potatoes (aloo)(4) - 6
This will make it rich and creamy
- 7
Heat butter in a wok on low flame, add in the chopped onions and sauté until it turns soft
onion - chopped(1) - 8
Add the chilli flakes and garlic and cook for another minute
cloves garlic(3)red chilli flakes - optional - 9
Add in the chicken and mix well with a spatula
chicken - minced(1 cup) - 10
Cook until the chicken cooks completely
chicken - minced(1 cup) - 11
Add in the mashed potatoes
potatoes (aloo)(4) - 12
Stir well and let it simmer for 2-3 minutes until all ingredients are well combined
- 13
Once it is done, let it come down to room temperature
- 15
Next, using your palms roll a lemon sized balls and shape them into cylinders or little spheres, anyway you want the croquettes
- 16
Fill a bowl each with flour - lightly beaten eggs - breadcrumbs separately
whole egg - lightly beaten(1)whole eggs(2)all purpose flour (maida)(1 cup)whole wheat bread crumbs -(1 cup) - 17
Roll the Croquette around in the flour first and shake off the excess flour, do the same with the egg and breadcrumbs
all purpose flour (maida)(1 cup)whole wheat bread crumbs -(1 cup) - 18
Cover the Croquette with plastic wrap and place them in the fridge for at least 2 hours
- 19
Preferably overnight
- 20
Heat oil in a deep frying pan
sunflower oil - as required for frying - 21
One by one add them in the oil and fry them till they turn brown in colour
- 22
Drain on an absorbent paper and serve hot
- 23
Serve Indonesian Potato & Chicken Croquette along with Dill Leaves & Parmesan Dip and Watermelon And Corn Salad Recipe - A Refreshing Summer Salad for you evening snacks or party appetizers
chicken - minced(1 cup)
Rate this recipe
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