Kroket Kentang Ayam

Let’s try one of their popular teatime snack in Indonesia, Kroket Kentang Ayam, introduced during the Dutch colonial rule.

Prep Time

30 min.

Cook Time

45 min.

Total Time

75 min.


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 3 tbsp Unsalted Butter
 ½ Big Onion [diced]
 3 cloves Garlic [minced]
 125g Chicken Breast [minced]
 2 stalks Chinese Celery [chopped]
 1 Spring Onion [chopped]
 1 large Carrot [peeled & finely diced]
 1 tsp Salt
 ½ tsp White Pepper
 1 tsp Sugar
 ¼ tsp Nutmeg
 3 tbsp Plain Flour
 500g Potato [peeled & cubed]
 125ml Milk
 1 Egg [whisked]
 1 cup Breadcrumbs [blended]


  1. Make the Potato Dough - steam the potatoes until they are fully cooked and soft (they will cook faster if cut into smaller cubes), then mash or blend them until they’re smooth.
  2. In a clean pan, add 2 tbsp unsalted butter and milk then bring it to a boil. Then add in ½ tsp salt, ¼ tsp white pepper and ⅛ tsp nutmeg and stir. Then add 2 tbsp plain flour and keep mixing until it has cooked and combined well.
  3. Add this to the mashed potatoes & mix it well to complete the dough, then set it aside.
  4. Make the Filling : Melt 1 tbsp unsalted butter in a pan and add the onions and garlic and saute until soft and fragrant.
  5. Then add in the carrots, ½ tsp salt, ¼ tsp white pepper, 1 tsp sugar and ⅛ tsp nutmeg and chicken then cook until the carrots are soft, chicken has changed colour and the liquid has been absorbed. Add in the spring onions and chinese celery, stir to combine well.
  6. Mix 1 tbsp plain flour with 2 tbsp water in a small bowl, then pour it into the pan and cook until the mixture has thickened. Set it aside to cool down completely.
  7. Measure 40 g of potato dough and roll into a ball, then flatten it, then put a spoonful of filling in the centre and cover it with the dough, making sure the filling is fully enclosed. Continue until you have used all the dough, you might have a little filling left over.
  8. Place each croquette into the whisked egg, then coat it well with the blended breadcrumbs.
  9. Heat up some oil in a pot or pan on medium heat, and when the oil is hot deep-fry the croquettes. Place them onto kitchen paper to drain and serve with your favourite sauce and garnish with chilli padi (optional).

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