Kroket Kentang – Indonesian Potato Croquette
This post may contain affiliate links.Kroket Kentang / Indonesian potato croquette is breaded creamy mashed potatoes stuffed with meat and vegetable fillings. It is a very popular snack in Indonesia, served with fresh green chilis or spicy peanut sauce.
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Indonesian Potato Croquette – Kroket Kentang
Kroket gets its name from the French “Croquette,” popularized by the Dutch, who introduced it to Indonesia during the colonial era. Dutch kroket is typically cylindrical, filled with meat ragout made from beef, broth, flour, butter, onions, and herbs.
I love its texture—a thin, crispy breaded layer on the outside and a soft, creamy mashed potato filling inside. Indonesian kroket, adapted from the Dutch version, often contains minced beef or shredded chicken with vegetables like carrots or green beans, and is spiced with a touch of nutmeg.
Traditionally served with peanut sauce and fresh green chilis, Indonesian kroket offers a delightful balance of sweet and savory flavors.
In Japan, croquettes, or “Korokke,” use panko breadcrumbs and are often served with Tonkatsu sauce or mayonnaise. Though the flavors vary with local ingredients like mirin and sake, the essential contrast of crispy skin and soft interior remains the same.
Indonesia has so many traditional snacks and cakes inherited from the Dutch colonization, such as Lapis Legit, Butterkoek or Ketan Serundeng or Lemper Ayam. They continue being Indonesia popular snacks even until now because of the authentic flavor.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Ground nutmeg – Adding this spice will give the mashed potatoes fragrance and exotic flavor. Just a little is needed.
Flour – Adding flour to the fillings will make it a little thicker and creamier.
Milk – Milk helps make the mashed potatoes creamier.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
Substitute meat for tempeh, milk for almond milk, and butter for margarine when making this for your vegan friends. It still tastes great!
While panko breadcrumbs can be used, sticking to regular breadcrumbs keeps it authentic.
The variety in Kroket comes from the fillings. Meat ragout remains a popular choice, but vegetable fillings have become common too, as they’re budget-friendly and appeal to everyone. Check out the fillings in Pastel Tutup recipe. It also works well with potato croquette.
Feel free to get creative with the fillings—try turkey, salmon, chicken, or just eggs. The creamy, savory mashed potatoes make the Kroket delicious no matter what filling you choose.
How to Make
- Melt butter, put in the onions and garlic. Stir fry until fragrant. Put in the carrots, leeks, and celery. (image 1, 2, 3)
- Transfer the ground meat into the wok (image 4), stir well until the meat changes color. Add seasonings: salt, sugar, nutmeg, pepper, and mushroom powder (image 5). Mix evenly.
- Afterwards, add the milk and the flour mixed with water (image 6). The flour mixture will thicken the meat filling.
- Stir fry and taste it. Set aside to cool.
- Cut potatoes into pieces to steam for 15 minutes (image 7). If you want to decrease the water content from the potatoes, deep-fry the steamed potatoes. This is up to you. I myself prefer steaming the potatoes. The texture feels lighter.
- After that, mash the potatoes using a food processor or potato masher (image 8).
- Melt butter in a wok. Pour milk. Let the butter melt. (image 9)
- Add pepper, nutmeg, salt, and mushroom powder (image 10) and mix. Put in the flour. Mix evenly (image 11).
- Transfer the mashed potatoes into the wok (image 12). Mix well together with the flour mixture.
- Set aside and let it cool before assembling.
- Take around 50 gr of mashed potatoes, press them flat with your hand (image 13). Put one tablespoon of fillings in the middle (image 14). Wrap with the mashed potatoes and seal tightly (image 15).
- To make the skin crispy, dip it in egg white and roll the shaped potatoes on a bed of breadcrumbs. Dip it again in egg white and roll on breadcrumbs one more time. This will make the coating more crispy and steady. (image 16, 17, 18)
- Chill in the refrigerator for 30 minutes to let the skin set (image 19). You can freeze the unfried krokets for up to one month.
- Deep-fry the chilled kroket until golden brown (image 20, 21). Drain the oil by putting it on paper towel.
- Deep-fry peanuts, chilis (cut) until the peanuts change color to light brown.
- Blend peanuts, chillis, sugar, hot water, salt, mushroom powder until fine. Add vinegar to taste.
Serving Suggestions
Serve Kroket Kentang with peanut chili sauce and fresh green chilis. This is how Indonesian eat potato croquette.
There are other options to serve it with such as with mayonnaise or mustard sauce or tomato chili sauce.
FAQs
Storage
Keep the shaped but un-fried potato croquette in a closed container in the freezer or chiller. It can be kept in the freezer for up to one month. When you are ready to deep-fry or air-fry it, you can thaw it by transferring it to the chiller overnight.
More Snacks Recipes
Other Indonesian savory dessert or snack you might want to try:
Kroket Kentang – Potato Croquette
Ingredients
Skin
- 1 kg potatoes peeled, steamed/fried
- 200 gr flour
- 4 tbsp milk powder
- 75 gr butter or margarine
- 250 ml milk
- ½ tsp pepper
- ¼ tsp nutmeg
- 1 tsp salt
- 1 tsp mushroom powder
Meat Filling
- 250 gr ground meat
- 2 tbsp butter
- 1 pcs onion diced
- 3 cloves garlic minced
- 250 gr carrot diced
- 2 stalk leeks minced
- 2 stalk celery minced
- ½ tsp salt
- 2 tsp sugar
- ½ tsp mushroom powder
- ½ tsp pepper
- ¼ tsp nutmeg
- 100 ml milk
- 1 tbsp flour+5 tbsp water
Breading
- 1 egg white
- Breadcrumbs blend for a smoother texture
Peanut Chili Sauce
- 3 tbsp peanuts
- 5 pcs red chilis
- 3 pcs small red chilis
- ½ tsp salt
- ½ tsp mushroom powder
- 1 tsp sugar
- 1 tsp vinegar
- 50 cc water
Instructions
Skin
- Cut potatoes into pieces to steam for 15 minutes. To decrease the water content from the potatoes, deep-fry the steamed potatoes. This is up to you. I myself prefer steaming the potatoes.
- After that, mash the potatoes using a food processor or potato masher.
- Melt butter in a wok. Pour milk. Let the butter melt.
- Add pepper, nutmeg, salt, and mushroom powder. Mix evenly. Put in the flour. Mix evenly.
- Transfer the mashed potatoes into the wok. Mix well together with the flour mixture. Set aside
Filling
- Melt butter, put in the onions and garlic. Stir fry until fragrant. Put in the carrots, leeks, and celery.
- Transfer the ground meat into the wok. Add seasonings: salt, sugar, nutmeg, pepper, and mushroom powder. Mix evenly.
- Afterwards, add the milk and the flour mixed with water. The flour mixture will thicken the meat filling.
- Stir fry and taste it . Set aside to cool.
Assemble
- Take around 50 gr of mashed potatoes, press them flat with your hand. Put one tablespoon of fillings in the middle. Wrap with the mashed potatoes and seal tightly.
- To make the skin crispy, dip it in egg white and roll the shaped potatoes on a bed of breadcrumbs. Dip it again in egg white and roll on breadcrumbs one more time. This will make the coating more crispy and steady.
- Chill in the refrigerator for 30 minutes to let the skin set. You can freeze the unfried krokets for up to one month.
- Deep-fry the chilled kroket until golden brown. Drain the oil by putting it on paper towel.
- Enjoy with peanut sauce or fresh green chilis.
This is an authentic Indonesian potato croquette recipe that I always use whenever there is a request from my family. Everyone loves it, sometimes 2 batches are not enough.