potato croquettes recipe

By: Nuha
Recipe date: 14/11/2014

potato croquettes recipe

Makes 30 pieces


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
Cooking oil for deep-frying


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
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