Page 43 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

¼ teaspoon salt

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.