Indonesian Potato Croquettes- (Kroket Kentang) - cooking recipe

Ingredients

1 egg, lightly whisked
1 teaspoon water
1 cup breadcrumbs
1 tablespoon oil
1 lb peeled potato, cooked and mashed
2 tablespoons powdered milk
1/4 teaspoon nutmeg
1 teaspoon salt
2 chopped garlic cloves
5 shallots
1 stalk sliced celery
1/2 lb cooked ground beef, drained
1 diced carrot
100 ml water
1 teaspoon salt
1/4 teaspoon pepper (to taste)
1/2 teaspoon nutmeg
1/2 teaspoon sugar
1 tablespoon sweet soy sauce
2 teaspoons cornstarch, mixed with
1 teaspoon water

Preparation

Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.