Happy Sunny Sunday!
I have slugs problem inside my greenhouse. I seem to grow them more than I grow my vegetables 😅🧐😅🧐 So, I browsed the net on how to safely remove them. Saw someone on YouTube using a can of beer poured into a container and all slugs would come and get drunk on it. Nope. Didn’t work for my slugs. They are too smart, or maybe too picky. Maybe they prefer Long Island tea, perhaps, or creamy Chocolate Bailey 🤣
Anyhoo!
For today’s recipe, it’s Indonesia style Potato Croquet 😋😋😋😋
1 lbs lean ground beef
1/4 of a medium onion
A bunch of baby carrots
4 garlic
1 tbsp unsalted butter
1 c water
1-2 tbsp flour
Celery salt to taste
White pepper powder to taste
1-2 heaping tbsp sweet soy sauce
2 tbsp grated cheese
1 1/2 tsp chicken bouillon powder
1/2 nutmeg, grate
6 steamed potatoes (1 lbs)
A plate of breadcrumbs mixed with panko, with a little chicken bouillon powder
1 egg, beaten
Vegetable oil for frying
Prepare the beef filling first.
Mix water with flour, celery salt and white pepper powder, set aside
Slice the carrots, garlic, and onion, place them into a pan, add in beef and cook with unsalted butter until starting to change in colors, then pour in water mixture
Cook until thickened and liquid lessened
Cool to room temperature completely. This can be prepared a day before
Peel and steam potatoes, then mash them altogether with grater cheese, nutmeg, and chicken bouillon powder
Spoon mashed potatoes onto your palm, flatten it, then spoon beef filling in center. Shape into ovals
Roll croquet onto beaten egg, then coat in breadcrumbs
Fry croquet until golden brown
Serve immediately for that crisp texture, with your favorite sauce!
Kroket Kentang
Ingredients
- 1 lbs lean ground beef
- 1/4 of a medium onion
- A bunch of baby carrots
- 4 garlic
- 1 tbsp unsalted butter
- 1 c water
- 1-2 tbsp flour
- Celery salt to taste
- White pepper powder to taste
- 1-2 heaping tbsp sweet soy sauce
- 2 tbsp grated cheese
- 1 1/2 tsp chicken bouillon powder
- 1/2 nutmeg grate
- 6 steamed potatoes 1 lbs
- A plate of breadcrumbs mixed with panko with a little chicken bouillon powder
- 1 egg beaten
- Vegetable oil for frying
Instructions
- Prepare the beef filling first.
- Mix water with flour, celery salt and white pepper powder, set aside
- Slice the carrots, garlic, and onion, place them into a pan, add in beef and cook with unsalted butter until starting to change in colors, then pour in water mixture
- Cook until thickened and liquid lessened
- Cool to room temperature completely. This can be prepared a day before
- Peel and steam potatoes, then mash them altogether with grater cheese, nutmeg, and chicken bouillon powder
- Spoon mashed potatoes onto your palm, flatten it, then spoon beef filling in center. Shape into ovals
- Roll croquet onto beaten egg, then coat in breadcrumbs
- Fry croquet until golden brown
- Serve immediately for that crisp texture, with your favorite sauce!
