Indonesian kroket (croquette) conjures image of deep fried cylindrical finger food with savory meat filling wrapped in mashed potato, coated in egg and bread crumbs. As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself some kroket panggang (baked croquette). Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur – beef and mushroom baked croquette.
Another Croquette Another Filling
Just like pies, there are numerous filling options for croquettes. My previous chicken ragout croquette recipe is probably what Indonesians consider classic croquette recipe, and it is perfectly fine if you just use that recipe and make it into baked version. For this post though, I will share a new croquette filling recipe using ground beef and mushroom. Of course you can easily swap ground beef with ground chicken/ground pork if that’s what you have at home.
Baked Croquette, No Shaping and No Frying
If you haven’t noticed from the photos, the most jarring part about baked croquette is that the shape is no longer what traditional croquette looks like. You won’t see individual perfectly fried golden brown crunchy potato filled with savory filling. Instead, you have a baked potato dish, still with crunchy top, encasing a savory meat filling. My 2 cents is this, if you want to serve croquettes as finger food, go with traditional version. Otherwise, the fuss free version of baked croquette tastes just as delicious and is perfect for busy days.
- 600 gram peeled potato
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon ground nutmeg
- 1 egg yolk
- 2 tablespoon butter
- ½ (~ 200 gram) onion, diced
- 4 cloves garlic, minced
- 450 gram (1 lb) ground beef
- 100 gram (4 oz) sliced button mushroom, fresh/canned
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon sugar
- 2 tablespoon chopped parsley
- 1 egg yolk, lightly beaten
- ¼ cup bread crumbs
- Steam potato until soft enough to mash. Remove from steamer and place in a mixing bowl. Mash potato and mix with butter, salt, ground pepper, ground nutmeg, and egg yolk.
- Melt butter in a frying pan over medium high heat. Sauté onion and garlic until fragrant and onion is translucent.
- Add ground beef and sliced mushroom, stir until beef is no longer pink.
- Season with salt, ground pepper, and sugar. Add in chopped parsley and mix well.
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Transfer ground beef mixture to an 8" square baking dish, then top with mashed potato to completely cover the ground beef mixture. Brush the top with beaten egg yolk and sprinkle with bread crumbs.
- Bake in preheated oven for 45 minutes, or until the top is golden brown. Serve hot