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Indonesian Croquettes

Indonesian Croquettes

By Karina Scriven
24, January 2018

Spiced up bitesize croquettes, perfect for using up leftovers from a roast and eating with a cold glass of something crisp.


For the croquettes:
  • 150g left over chicken
  • 100g leftover cooked broccoli finely chopped
  • 1 small red chilli deseeded and finely chopped
  • 1 small onion finely chopped
  • 1 clove garlic finely chopped
  • 2 teaspoons tamarind paste
  • 3 tablespoons chicken broth
  • 1 heaped teaspoon cornflour
  • Salt and pepper
  • 400g cold mashed potato
  • 1 egg beaten with a little water
  • 4 tablespoons seasoned plain flour
  • 250g panko breadcrumbs
For the Sambal Kecap:
  • 1 red chilli deseeded and finely chopped
  • 2 cloves of garlic
  • 4 tablespoons dark soy sauce
  • 1 teaspoon dark brown sugar
  • 1 1⁄2 teaspoons tamarind paste
  • 2 tablespoons hot water
  • 2 tablespoons deep fried onions


Simply combine all the ingredients for the sambal in a bowl and allow to stand for at least half an hour before using. To prepare the filling for the croquettes heat a little oil in a heavy-based pan. Add the finely chopped onions and fry for a few minutes until they start to colour. Add the garlic, chilli and tamarind paste and stir in before adding the chicken and broccoli. Next, add the chicken stock and allow to reduce a little. Thicken the sauce with the cornflour and cook for a further 2–3 minutes. 

Check the seasoning and adjust as required. Set to one side and allow to cool. To put the croquettes together place a tablespoon of mashed potato in the palm of your hand and spread out to form a circle about 5mm thick. Place a teaspoon full of the filling in the middle of the and bring the potato together to form a ball. Repeat with the remaining potato and filling.
To coat the croquettes, place the flour, beaten egg and breadcrumbs in separate containers. Coat each potato ball in turn in the flour then in the egg, allowing any excess to drip off before rolling in the breadcrumbs. To cook the croquettes bring a large pan, 1/3 full of oil to 180C (or use a chip fryer if you have one). Carefully cook the croquettes a few at a time until golden and crispy. Drain on kitchen paper before placing in an oven to keep warm whilst you finish cooking the remaining croquettes.
Serve with the Sambal Kecap and a salad of cucumber, peanuts, chilli and coriander.

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