Kroket Kentang Isi Ayam Sayur (Chicken & Vegetable Potato Croquettes) for School Lunchboxes
🧂 Ingredients
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- 500 grams potatoes
- 150 grams minced chicken breast
- 1 piece carrot, cut into small cubes
- 50 grams green beans, thinly sliced
- 1/4 piece onion, minced
- 2 clove garlic, minced
- 100 ml full cream liquid milk
- 50 grams grated cheddar cheese
- 2 eggs
- 5 tbsp all-purpose flour
- 150 grams breadcrumbs
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp chicken bouillon powder
- 1 tbsp margarine
- to taste cooking oil
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👩🍳 Instructions
- 1 Peel and cut the potatoes, boil until soft, then mash while still hot. Set aside.
- 2 Heat the margarine, sauté the onion and garlic until fragrant, add the minced chicken, and cook until it changes color.
- 3 Add the carrot and green beans, stir well, then pour in the milk little by little while stirring until it thickens into a ragout.
- 4 Season with salt, pepper, and bouillon powder, and cook until the vegetables are tender and the liquid has reduced. Remove from heat and let cool.
- 5 Mix the mashed potatoes with 1 egg and the grated cheese, stirring well to use as the croquette's outer layer.
- 6 Take a handful of the potato mixture, flatten it in your palm, place the chicken-vegetable ragout filling in the center, then shape it into a ball and elongate it until the filling is completely sealed inside.
- 7 Beat the remaining egg. Roll the croquette in flour, dip it into the beaten egg, then coat it evenly with breadcrumbs.
- 8 Store the croquettes in a covered container in the freezer for at least 30 minutes so they firm up and don't fall apart when fried.
- 9 Fry the croquettes in hot oil over medium heat until golden and crispy, then remove and drain.
- 10 Let them cool briefly before packing into the lunchbox so they stay crispy and don't turn soggy.
💡 Tips
• The croquettes can be made the night before and stored in the freezer — just fry them straight from frozen in the morning without thawing first
• For a healthier version, bake the croquettes in the oven at 200°C (400°F) for 20 minutes with a light brushing of oil, flipping halfway through
• Swap the chicken for minced beef or canned tuna as a filling variation that kids will still love
• Make sure the ragout is completely cool before wrapping it in the potato mixture so it's easier to shape and won't leak while frying
📊 Nutrition Facts / serving
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