Kroket Ragout Ayam - Chicken Ragout Croquette

Author: Anita Jacobson




Prep Time: 1 hour 30 mins

Cook Time: 30 mins

Total Time: 2 hours

Serves: 16


  • Skin
  • 600 gram peeled potato
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 1 egg yolk
  • Filling
  • 2 tablespoon butter
  • 100 gram ground chicken
  • 50 gram carrot, diced
  • 1 celery stick (~ 50 gram), diced
  • 3 tablespoon all purpose flour
  • 200 ml milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon nutmeg
  • Coating
  • ~ 2-3 eggs, lightly beaten
  • ~ 2 cups bread crumbs
  • Other
  • enough oil for deep frying


  • Skin
    1. 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. Set aside to cool completely.
  • Filling
    1. Melt butter in a frying pan over medium high heat. Sauté ground chicken, diced carrot, and celery . Cook until the chicken is no longer pink.
    2. Add all purpose flour, stir to mix, then pour milk and keep on stirring until the sauce is smooth with no flour clumps.
    3. Season with salt, ground pepper, sugar, and nutmeg. Set aside to cool completely.
  • Croquette
    1. Divide both skin (potato mixture) and filling (chicken ragout mixture) into 16 portions.
    2. Flatten a portion of skin, place a portion of filling at the center, gather the edges of the potato skin to wrap the filling, gently roll into a cylindrical shape.
    3. Coat with bread crumbs, then dip into lightly beaten eggs, and coat again with bread crumbs. Set aside.
    4. Repeat for the rest of skin and filling.
    5. Heat enough oil in a pot/wok for deep frying. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), deep fry croquettes until golden brown. Serve immediately.

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