Potato Croquettes

Potato croquette

I am glad August was over. It was such a busy month, that I had no time to cook, or take pictures, or go lurking at people’s delicious blogs! I might need another month to catch up with August stuff alone. The first thing I made on the last weekend of the hectic August was potato croquettes. They are very popular snacks, and homemade version are much better than store-bought,

This recipe for potato croquettes is very special because of the spices it calls for. Potatoes by itself have very mild and earthy taste, the spices used are freshly ground coriander seeds and ground nutmeg. Add ground chicken, shallot and garlic to the mashed potatoes and shape them. For coating, white egg and breadcrumbs. Croquettes are deep-fried till golden. Recipe is courtesy of one of my aunts, she makes delicious fried snacks but this is the only one I know how to make. Can’t wait to try out her other recipes.

Potato croquette

Serve them for afternoon snacks with sweet chili sauce.

On another note, grinding coriander seeds is now in my top 5 most tedious kitchen work. We did it old school, buying whole coriander seeds and then thumping them silly in a mortar and pestle. Not easy as it sounds, as the ground seeds have to be sift using flour strainer, and return the coarse bjts back to the mortar and grind them again. It needs to be done at least 3 times to get super-fine quality coriander seed powder. Anybody knows any electronic kitchen stuff that can be used to grind spices? Before my arms grow any bigger?


Potato Croquettes

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

Step by Step

Potato croquette step by step

Shaping potato croquette step by step

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18 Responses to “Potato Croquettes”

  1. 1

    Kearns — September 8, 2010 @ 9:03 am

    A cheap blade coffee grinder makes a great spice mill…

    • Jun replied: — September 8th, 2010 @ 1:36 pm

      Ah you are right. Thanks for that!

  2. 2

    delicieux — September 9, 2010 @ 5:34 am

    Mmmmm these look FANTASTIC!!! I know my boyfriend would adore these.

    I was going to say you can use a coffee grinder for the spices but Kearns beat me to it.

  3. 3

    Cherine — September 9, 2010 @ 3:45 pm

    Those croquettes look fantastic!!

  4. 4

    Nancy @ TheSensitivePantry — September 11, 2010 @ 2:51 am

    Wow. I haven’t heard of potato croquettes for many many years. My mother used to make these for us when we were kids. These look delectable.

  5. 5

    Debby — September 11, 2010 @ 6:38 am

    I will definitively try this recipe

  6. 6

    Cooking Gallery — September 11, 2010 @ 8:00 pm

    The croquettes look so mouthwatering…! The process reminds me a bit of perkedel making minus the breadcrumbs ;) .

  7. 7

    cca — September 16, 2010 @ 1:50 pm

    These look amazing! I will definitely try these… well, maybe after I get a grinder!

    Love your blog!

  8. 8

    Emerald Islands Polish Pottery — September 17, 2010 @ 10:30 pm

    I simply adored the croquettes that I always had in Germany. I am very excited to see this recipe because I crave them & now I can make them myself! Thank you for this recipe & all the detailed pictures.

  9. 9

    noobcook — October 2, 2010 @ 7:39 am

    I can see why home-made is better, yours look so gorgeous and the fillings look soft and yummy. Hope you have more free time during the end of the year =)

  10. 10

    mycookinghut — October 2, 2010 @ 2:53 pm

    Looks absolutely delicious! I am waiting to see more and more great recipes from you! :)

  11. 11

    Ronald SK Mitchell — November 21, 2010 @ 3:49 am

    Boy those pictures of the croquettes, lihat banjak enak sekali (looks very tasty). I’m inquiring as to where; I can get sajur manijo (Manijo vegetable) which includes the nut (degan dahun baru dari pohon itu) and to include the young leaves of the same tree. The other is cripic menijo ( Manijo Chips) which I can deep fry. This is great with ikan kering (dried fish) denang tempeh goreng, gula jawa, ketjap manis, bawang puti, bawang merah dan tjabeh lombok(with tempeh fried with palm brown sugar, sweet Indonesian soyu sauce, garlic, shallots and serano red peppers.

    Are you on face book? If you are check me out…Love to cook…Selamat Banjak (Thank You Very Much)

    Ron Mitchell

    • Jun replied: — November 22nd, 2010 @ 8:55 am

      I think you can get sayur melinjo in frozen form from Asian groceries in North America, if you reside in that region.
      I am not in Facebook anymore, only Twitter :D

  12. 12

    Ronald SK Mitchell — June 13, 2011 @ 6:00 pm

    Aloha Jun…Saja mau makan masakan Indonesia kamu, saja lihat banjak bagus sekali. (I would like to eat Your Indonesian cooking, it looks very, very good…

    Jun…Would you possibly be able to tell me where I would be able to get sajur melinjo on the Big Island of Hawaii


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