Kroket Panggang Daging Jamur - Beef and Mushroom Baked Croquette

Components of a baked croquette: (1) Mashed potatoes ingredients: potatoes, egg yolk, butter, salt, pepper, and nutmeg. (2) Ground beef filling ingredients: ground beef, mushroom, onion, garlic, butter, parsley, salt, sugar, and pepper. (3) Mashed potatoes. (4) Ground beef filling.

Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs.

As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself this kroket panggang (baked croquette).

Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur - beef and mushroom baked croquette.

Assemble the croquette: (1) Arrange meat filling in a cast-iron pan. (2) Cover the filling with an even layer of flavored mashed potatoes. (3) Brush the mashed potatoes with egg yolk. (4) Sprinkle with a panko breadcrumb and parmesan mixture.

What do you need to prepare Indonesian kroket panggang/baked croquette?

There are two components to a baked croquette, the mashed potatoes for the skin, and the meat filling.

For the mashed potatoes skin, you will need: potatoes (steamed/boiled until tender enough to be mashed), unsalted butter, salt, pepper, nutmeg, and egg yolk.

Simply combine mashed potatoes with unsalted butter, salt, pepper, nutmeg, and egg yolk. This is our croquette skin made from flavored mashed potatoes.

For the meat filling, you will need: unsalted butter, diced onion, minced garlic, ground beef, diced mushroom, salt, pepper, sugar, and chopped fresh parsley.

Heat butter in a frying pan over medium-high heat, then sauté onion and garlic until fragrant. Add ground beef and mushroom, stir until beef is no longer pink. Season with salt, pepper, and sugar. Lastly, add chopped fresh parsley and gently stir to mix.

How do you assemble kroket panggang/baked croquette?

Assembling kroket panggang is super easy. The very first thing you need to do is to choose the vessel you want to bake the croquette in. You can use an 8-inch or a 9-inch square baking dish, or a 12-inch cast-iron skillet like what I did.

Once that is decided, you simply need to do the following:

1. Lightly grease the baking dish/cast-iron skillet.
2. Arrange the meat filling in a baking dish/a cast-iron skillet.
3. Cover the meat filling with the flavored mashed potatoes.
4. Brush the mashed potatoes with an egg yolk.
5. Sprinkle with a 2:1 mixture of panko breadcrumb and parmesan cheese.

The assembled croquette is now ready to be baked. Easy and super fuss-free compared to traditional kroket, right? :)

Freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Baking and serving kroket panggang

Here is what you need to do to bake the croquette.

1. Preheat oven to 180 Celsius (350 Fahrenheit).
2. Bake the croquette for 50 minutes.
3. If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.

Once the croquette is baked, it will be super tempting to serve it immediately. I would advise letting the croquette rests for 15 minutes before slicing and serving. This way, the croquette will be able to hold its shape so much better.

A slice of freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Tips and tricks to prepare baked croquette

Make ahead

You can prepare and assemble the baked croquette ahead of time. Make it the night before or on the morning of, then store the assembled croquette covered in the fridge. Simply bake it right before you want to serve it.

Storage

Once baked, this dish can be stored in the fridge. I have previously stored the leftover for up to 5 days in a covered air-tight container.