Home > Kroket Isi Sapi (Croquette with Ground Beef Filling)

Kroket Isi Sapi (Croquette with Ground Beef Filling)

Posting Date: 12/11/15

Kroket Isi Sapi (Croquette with Ground Beef Filling) is very popular as snack food in Indonesia. There are many different types of filling used in Kroket. Most stores sell it in ground beef filling. However, it is also sold in ground chicken, shrimp, or vegetable filling. For this recipe, I use ground beef. You can certainly substitute it with ground chicken or shrimp. If you want to make it vegetarian, just omit the ground beef. Kroket was introduced in Indonesia during the Dutch colonial rule. In Indonesia, it is sometimes served with peanut sauce as a dipping sauce. It can also be eaten with fresh Thai chili pepper instead of the peanut sauce. You basically bite a little bit of croquette and fresh Thai chili pepper. If you don't know yet, most Indonesians have high tolerance to heat and hence, they are able to eat fresh Thai chili pepper with their food. I normally eat it with peanut sauce since the vinegar in the peanut sauce complements the potato in croquette.

This is a time consuming recipe since it takes many steps to make them but they are so delicious. So, I normally make in big batches and wrap each leftover croquette in plastic wrap and freeze them. The plastic wrap will separate each croquette so that they won't stick to each other and you won't have to struggle to separate them once it is time to take them out. In addition, it will help maintain the integrity of the croquettes. When I am ready to eat them, I put them on the plate and bake them at 350 for 10 min. This recipe makes about 12-15 croquettes.

I have provided the recipe for peanut sauce. If you are allergic to peanuts, you can skip it. Instead of peanut sauce, you can eat it with mustard sauce.

Ingredients:

1 lb potatoes, peeled and cooked
1/2 tsp salt (or to taste) for potatoes
1/4 tsp ground nutmeg for potatoes
1/2 lb ground beef
2 tablespoons butter
1 shallot, minced
2 cloves of garlic, minced
10 green beans (1/2 cup), sliced into 1/6" length
2 stalks celery, thinly sliced
1 carrot, diced into 1/6" cubes
1 tablespoon water
2 tablespoons powder milk
1/4 tsp ground nutmeg for filling
1/4 tsp pepper
1/4 tsp salt for filling
1 tablespoon heavy cream
1 tablespoon sweet soy sauce
1 tablespoon flour
1 egg, beaten in a bowl
1 cup breadcrumbs
For peanut sauce: 3 tablespoons peanut butter
For peanut sauce: 2 tablespoons hot water
For peanut sauce: 1/8 teaspoon of vinegar

Methods:

Once potatoes are cooked, mash them and add salt and nutmeg to taste.
Brown ground beef on a pan. Discard the grease and place the beef on a plate.
Melt butter. Add shallot and garlic and saute them until soft and translucent. Add green beans, celery, and carrot and saute them until soft. Add beef, powder milk, nutmeg, salt, pepper, heavy cream, and sweet soy sauce and stir them to make sure the spices are mixed well. Add water and flour and cook until they become thickened. Turn off the heat and place them on a plate to cool down.
Take about 1.5 tablespoons of mashed potatoes and place it on the palm of your hand. Flatten it on your hand and place about 1 teaspoon of filling on center of the flatten mashed potatoes. Cover the filling with the exposed mashed potatoes and shape it into a ball. Repeat this step until all the mashed potatoes are gone.
Dip each ball in beaten egg. Let the excess egg to drop back before rolling it in the bread crumb.
Deep fry the balls in medium high heat until golden brown. Do not fry too many balls at the same time since it will reduce the temperature of the oil. I normally fry 3 or 4 of them at once.
Once they are golden brown, put them on a plate lined with paper towel.
To make peanut sauce, mix peanut butter, vinegar and 2 tablespoons hot water and whisk them well to the consistency you want. If you like it thin and runny, add more water. If you like it thick, add less water. Add salt and pepper to taste.

Note:

To save leftover croquettes, wrap each one of them in plastic wrap and freeze them. The plastic wrap will separate each croquette so that it won't stick to each other and you won't have to struggle to separate them once it is time to take them out. In addition, it will help maintain the integrity of each croquette. When you are ready to eat them, put them on the plate and bake them at 350 for 10 min.

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