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- 2 large potatoes, peeled and diced - 250g ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon sweet soy sauce (kecap manis) - 1 teaspoon ginger paste - 1 teaspoon coriander powder - ½ teaspoon turmeric powder - Salt and pepper to taste - 1 cup breadcrumbs - 2 eggs, beaten - Cooking oil for frying To make easy Indonesian beef potato croquettes, you need fresh ingredients. Start with two large potatoes. Peel and dice them. Potatoes give the croquettes a creamy texture. Next, use 250 grams of ground beef. This adds a savory flavor. Chop one medium onion finely. Mince two cloves of garlic. These aromatics make your croquettes smell great. Then, gather your sauces. You will need one tablespoon of soy sauce and one tablespoon of sweet soy sauce. These will bring out the rich flavors. Spices are key too. You’ll need one teaspoon of ginger paste, one teaspoon of coriander powder, and half a teaspoon of turmeric powder. They give the croquettes a warm, spicy kick. Lastly, don’t forget salt and pepper to taste. You also need one cup of breadcrumbs to coat the croquettes, two beaten eggs for binding, and cooking oil for frying. For the full recipe, check the details above. This blend of ingredients will help you create delicious croquettes that everyone will love. First, you need to boil the potatoes. Place the diced potatoes in a pot with salted water. Bring the water to a boil and cook for about 15 minutes. The potatoes should feel soft when pierced with a fork. Drain the potatoes and mash them until smooth. Set the mashed potatoes aside to cool. This step is key to making your croquettes fluffy and light. Next, it’s time to cook the beef. Heat a skillet over medium heat and add a splash of oil. Sauté the chopped onion until it turns translucent. This usually takes about 3 minutes. Then, add the minced garlic and ginger paste to the skillet. Cook for another 2 minutes until they smell great. Now, add the ground beef and cook it until it is browned. This should take about 5 minutes. Stir in the soy sauce, sweet soy sauce, coriander powder, turmeric powder, salt, and pepper. Let this mixture cook for another 5 minutes to blend all the flavors. Once done, remove it from heat and let it cool slightly. When both the mashed potato and beef mixture are cool enough to handle, combine them in a large bowl. Mix well until everything is evenly combined. Now, shape the mixture into round or oval croquettes, about the size of a golf ball. Dip each croquette into the beaten eggs, coating it fully. Then, roll it in breadcrumbs until it is nicely covered. Heat oil in a deep skillet over medium-high heat. Fry the croquettes in small batches until they are golden brown and crispy. This takes about 3-4 minutes per side. After frying, use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil. Enjoy your delicious croquettes! For the full recipe, check the details above. To create the best Indonesian beef potato croquettes, focus on texture and flavor. Start with starchy potatoes like Russets. They give a fluffy, creamy mix. Mash them well to avoid lumps. Always taste the beef mixture before forming croquettes. Adjust your seasoning with salt and pepper. A well-seasoned filling makes a big difference. Control the temperature when frying. Heat your oil to about 350°F (175°C). If it's too hot, the outside will burn before the inside cooks. Fry in small batches to keep the oil temperature steady. This ensures even cooking. If you prefer not to fry, try baking or air frying. Bake at 400°F (200°C) for about 25 minutes. In an air fryer, cook for 15 minutes, flipping halfway. Both methods result in a crispy exterior. Serve your croquettes hot for the best taste. Pair them with spicy sambal for a kick. Sweet chili sauce also works well for a milder option. Add a fresh salad or pickled veggies to balance the richness. These sides enhance the overall meal experience. Enjoy the blend of flavors and textures! {{image_2}} You can make a vegetarian version of these croquettes. Just swap the ground beef for vegetable protein. Textured vegetable protein (TVP) works well here. It absorbs flavors nicely. You can also use lentils or mushrooms for a hearty taste. Cook them the same way as the beef. This keeps the recipe fun and flexible. To boost the flavor, consider adding cheese or herbs. Cheese adds creaminess and richness. Try mozzarella or cheddar for a melty bite. Fresh herbs like cilantro or parsley add a fresh touch. Mix these into your beef or vegetable protein for extra taste. You can also add spices like chili powder for a kick. The coating is key to a crunchy croquette. Instead of regular breadcrumbs, you can use panko. Panko gives a lighter, airier crunch. You can also crush crackers for a unique texture. Both options will give your croquettes a delightful crunch. Experiment to find your favorite! For the full recipe, check out the complete guide. To keep your croquettes fresh, store them properly. First, let them cool completely. Place them in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, freeze the croquettes. Use a freezer-safe bag or container. They can last for up to three months in the freezer. Just make sure to label the bags with the date. Reheating croquettes can be tricky. You want them to be crispy, not soggy. The best way is to bake them. Preheat your oven to 375°F (190°C). Place the croquettes on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy. You can also reheat them in a skillet. Heat a little oil over medium heat. Fry the croquettes for a few minutes on each side. This method gives them a nice crunch. Avoid using the microwave, as this can make them soft. For details on how to make these tasty treats, check out the Full Recipe. Cooked croquettes can last for about three to four days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty for you to enjoy later! Yes, you can prepare these croquettes in advance. You can shape them and place them in the fridge for a few hours. To store before frying, cover them with plastic wrap. This way, they stay moist and ready to fry when you are. These croquettes pair well with a variety of side dishes. You can serve them with a fresh salad or steamed veggies. For drinks, try iced tea or coconut water. They add a nice touch to your meal. For more details, check out the Full Recipe for serving ideas! This blog post covers how to make delicious Indonesian beef potato croquettes. We explored the key ingredients, from potatoes and ground beef to essential spices. I provided step-by-step instructions, tips for perfecting your croquettes, and variations to suit your taste. Remember, whether you follow the classic or a vegetarian version, these croquettes can impress anyone. Enjoy making them for yourself or sharing with friends. Cooking can be fun and rewarding, so get started today!

Easy Indonesian Beef Potato Croquettes

Savor the deliciousness of homemade Indonesian Beef Potato Croquettes! This easy recipe combines creamy mashed potatoes with flavorful ground beef and spices, creating a crispy, golden treat perfect for any occasion. With simple ingredients and straightforward steps, you can impress family and friends with these tasty bites. Ready to elevate your snack game?
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Ingredients
  

2 large potatoes, peeled and diced

250g ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sweet soy sauce (kecap manis)

1 teaspoon ginger paste

1 teaspoon coriander powder

½ teaspoon turmeric powder

Salt and pepper to taste

1 cup breadcrumbs

2 eggs, beaten

Cooking oil for frying

Instructions
 

In a large pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth. Set aside to cool.

    In a skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent. Add the minced garlic and ginger paste, cooking for an additional 2 minutes until fragrant.

      Add the ground beef to the skillet and cook until browned. Stir in the soy sauce, sweet soy sauce, coriander powder, turmeric powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and allow to cool slightly.

        Once both the mashed potato and beef mixture are cool enough to handle, combine them in a large mixing bowl. Mix well until fully incorporated.

          Shape the mixture into oval or round croquettes, about the size of a golf ball.

            Dip each croquette into the beaten eggs, ensuring it is fully coated, and then roll in breadcrumbs until well-crusted.

              Heat oil in a deep skillet or frying pan over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.

                Serve hot with a side of spicy sambal or sweet chili sauce for dipping.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6.