So many times I’ve made croquettes and failed. Until one day a helper of a friend showed us all how it’s done. And the type of potatoes seem to be the key to the success. That said, all the Youtube shows and Japanese style korokke seem to use only russet potatoes. But I can’t seem to work with russet potatoes.

This is like Indonesian style croquettes or kroket, as they say it. Only thing is I shaped them too large so they look like Japanese korokke.

The ingredients are just so simple. Boil, steam and mash potatoes till very fine and almost gummy. Yes! In this case, you want gummy potatoes! So I used local Indonesian brastagi potatoes. Season.

Make filling. Today, it’s minced chicken and peas. Season.

And when cooled, insert filling into a potato disc which you’ve already balled and pressed. Shape into balls or oblong or oval discs. Then on to the breading station.

Eaten with Thai chilli sauce or garlic mayonnaise, croquettes is my boy’s favorite snack of all time!