Kroket Panggang Daging Jamur - Beef and Mushroom Baked Croquette
Ingredients
- Skin
- 700 gram (1.5 lb.) peeled potato
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon ground nutmeg
- 1 egg yolk
- Filling
- 2 tablespoon unsalted butter
- 1/2 (~ 200 gram) onion, diced
- 4 cloves garlic, minced
- 450 gram (1 lb) ground beef
- 100 gram (4 oz) mushrooms (I have tried with button, baby bella, and oyster mushrooms), diced
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon sugar
- 2 tablespoon chopped parsley
- Coating
- 1 egg yolk, lightly beaten
- 1/4 cup Panko bread crumbs
- 2 tablespoon grated parmesan cheese
Instructions
- Mashed potato skin
- 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.
- Ground meat filling
- 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.
- Assembling and baking the croquette
- Preheat oven to 180 Celsius (350 Fahrenheit).
- Transfer ground beef mixture to a lightly greased 8" or 9" square baking dish or a 12" cast-iron skillet, then top with mashed potato to completely cover the ground beef mixture. Brush the top with beaten egg yolk and sprinkle with Panko bread crumbs and grated parmesan cheese.
- Bake in preheated oven for 50 minutes, or until the top is golden brown.
- If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.
- Remove the baked croquette from the oven and let it rest for 15 minutes. Slice into individual servings and serve.
Another great recipe by https://dailycookingquest.com.