Go Dutch With Creamy Croquettes Made From Leftover Potatoes

Jakarta Globe, Petty Elliott, May 10, 2014

Dutch influenced croquettes are ubiquitous in Indonesian culinary culture
an can be served in a variety of contexts and occasions. (JG Photo/Petty Elliott)

Croquettes — locally known as kroket — are a well-known snack that can be found at any traditional market. A culinary influence left by the Dutch, they are simply rolls of mashed potatoes mixed with a smidgen of minced beef and fried with bread crumbs.

The classic Dutch croquette has a nice crunchy texture on the outside and a soft, creamy flavor on the inside. Though beef is traditionally used, the ubiquitous snack may also contain your choice of meat (veal, chicken, seafood), onions, and cheese in bechamel or white sauce, along with the mandatory mashed potatoes.

Croquettes are similar to bitterballen in terms of ingredients, cooking method and flavor. The man difference lies in their shape; bitterballen are round, while croquettes resemble logs.

Both can be enjoyed on any occasion, from informal get-togethers to formal parties, served as canapes or a starter. They can even be added to a main dish. As a canape, they can be served in smaller bite sizes, which can be prepared in advance and kept in the freezer. But remember to remove them an hour before deep frying.

The traditional croquette has been altered and transformed into a plethora of contemporary varieties, such as roasted chicken with spicy tomato chutney or chicken with sate sauce.

Beef croquettes with mixed salad

For this week’s recipe I have prepared a classic beef croquette for a meal, rather than just a snack, by serving it with a good portion of salad by using leftover potatoes. Serves 6. Enjoy!

Ingredients

• 500gr of leftover or freshly cooked potatoes, mashed finely; 200gr of minced beef, 3 cloves of garlic, peeled, chopped finely; 3 eggs; 1 teaspoon of freshly grated nutmeg; 1 tablespoon of olive oil and 50gr of butter; salt and black pepper to taste; 100gr of flour; 80gr of breadcrumbs; 100gr of oats; I liter of oil for deep frying.

• For the mustard sauce: 1 teaspoon of mustard and 2 tablespoons of mayonnaise.

• For the mixed salad: small bunch of Romano leaves or any salad; 3 tomatoes, slices into wedges; 2 medium carrots, peeled and grated; 2 pieces of medium-steamed beetroot, chopped into squares; small bunch of basil leaves.

• For the dressing: 4 tablespoons of extra virgin olive oil; 2 tablespoons of lime juice; salt, black pepper to taste.

Directions:

1. For the mustard sauce, mix it well with mayonnaise. Set aside and keep in the refrigerator.

2. For the dressing: simply mix all the ingredients into a bowl. Set aside.

3. For the croquettes, mash the freshly boiled potatoes. Use a ricer if you have one or simply use a fork. Set aside.

4. Heat a frying pan; add a tablespoon of oil and 20gr of butter. Add garlic, cook until slightly golden and add the minced beef. Cook for 5-6 minutes until brown. Season with salt and black pepper, set aside to cool.

5. Lightly beat one of the eggs, add to the mashed potatoes along with the cooked minced beef, include the juice and melted butter, grated nutmeg. Add salt, black pepper to taste. Mix well.

6. Place the flour, breadcrumbs and oatmeal in different bowls. Beat the remaining two eggs in a fourth bowl.

7.Take small handfuls of the potato mixture and shape into 10 centimeter logs. Roll each one in flour, dip them in eggs, then coat each in breadcrumbs. Dip them in egg once again, then coat them with oats. Place in the fridge to chill for 30 minutes.

8. For deep frying, fill a large saucepan with 1 liter of oil to place on medium heat. Make sure the oil is hot and fry the croquettes in batches, turn them occasionally until golden brown. Place the croquettes on a plate lined with paper towels.

9. To serve: place the salad mixture into 6 different serving plates and add two pieces of croquettes. Add a teaspoon of the mustard and mayonnaise mixture. Drizzle the salad with dressing. Serve immediately.