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This is a typical potato croquette with a rich curry flavor. It's not flat, especially since there's cheese inside. So, there's a contrast. It's crunchy on the outside and warm on the inside. This is a great dish. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Potato Curry & Cheese Croquette. We'll add melted cheese to the filling. It's great for a snack as it's very practical and can be stored in the freezer. This dish is adapted from Japanese croquettes, which are made from potatoes. Dutch croquettes don't use potatoes, while Japanese croquettes are made from potatoes. For the ingredients, we'll need potatoes. I've provided the complete recipe in the description box. For the curry flavor, we'll use Kariru, a Japanese-style curry block. You can easily find this at supermarkets in Indonesia. There are also a lot sold in small packs now, so just use it. For the toppings, I'm using sausages. If you want to use ground beef, just sauté it or ground chicken. Don't forget to sauté it so it's cooked. For the filling, I'm using spread cheese. You can use mozzarella or quick-melt cheese. Mozzarella cheese is more salty, while quick-melt cheese is saltier. I'm using spread cheese so the cheese won't set when it's frozen. Mozzarella cheese will set again when it's cold. Even though spread cheese is at room temperature, it'll still be creamy. For the coating, we have flour, eggs, and breadcrumbs. First, we'll boil the potatoes. I'm cutting them lengthwise so they'll soften faster but won't absorb too much water. If the slices are too small, they'll absorb too much water and it'll be hard to shape. For boiling, I'm using salt. It won't take long to boil, just 12-15 minutes. You can check if the potatoes are soft when you poke them. Once it's done, remember to drain the water so the steam will come out. This will prevent the potatoes from being too wet. If it's too hot and you have to steam them right away, you can do that. But it's usually wetter and harder to shape. As we wait for the steam to go out, we'll slice the sausages for the topping. I'm using sausages because it's one of the ingredients you can easily find in the freezer. But aside from sausages, you can also use beef, ground beef, or sautéed chicken. Slice the sausages into small pieces. Slice the curry roux or Japanese curry block into small pieces so it's easier to combine with the potatoes. The steam has gone out, but the potatoes must still be hot. Don't wait for it to cool down as it'll be hard to mash. Transfer to a bowl. Add the thinly sliced curry roux. Mash the potatoes. You can use a potato masher or a fork. If you're making a large batch for sales or catering, you can use a standing mixer with a paddle hook. The mashed potatoes will combine, but won't be too mashed. It's recommended not to use a food processor or a chopper. When mashed potatoes are processed at high speed, the dough will become sticky and rubbery. I think it's not suitable for croquettes as potato croquettes are usually fluffier. Once it starts to mix, you can taste it. If it's not strong enough, you can add more curry roux. Slice the potatoes and mix them together. Remember, the potatoes must still be hot so they can be mixed well. Once it's mixed, add the toppings you want. I'm adding sausages. If you like it a bit sweet, you can add a bit of sugar. For saltiness, savoriness, aroma, etc., it's all from the curry roux. If you want to add cooked ground beef, chopped grilled chicken, or vegetables like carrots and peanuts... ...you can add them now. Once it's mixed, I'll divide the dough into 6 pieces. If you want it smaller, divide it into 8-10 pieces. For the filling, prepare a cheese spread. Since the cheese spread is sticky, I'll cut it with flour or cornstarch so it doesn't stick to my hands. I'll also divide it into 6 pieces as I want the filling to be plentiful. Since I divided it into 6 pieces, I'll also divide the cheese into 6 pieces. The size is quite large, which is typical of Japanese potato croquettes. Next, shape the potato dough. Flatten it, fill it with cheese, and seal the edges. Repeat until everything is done. For the topping, we'll need beaten eggs. You can add a bit of salt and pepper. Beat the eggs until no lumps remain. For the coating, we'll use a wet-dry method so the flour sticks better. First, coat the flour with your right hand so it doesn't stick. Then, coat the eggs with your left hand. Lastly, coat the breadcrumbs with your right hand. With these tips, the breadcrumbs won't be messy and the dough won't be crumbly. Repeat these steps until everything is well-coated. The potato croquettes are ready to be fried or stored. You can store them in the fridge for 2-3 days. If you want them to last longer, you can put them in the freezer. Don't stack them. You can cover them with plastic first, then freeze them. If you want to fry them, just toast them and they're ready to be fried. This is a typical potato croquette with a rich flavor from the curry. It's not flat, especially since there's cheese inside. So, there's a contrast between the fragrant, savory, and smoky potato dough from the sausage... ...and the creamy, melt-in-your-mouth cheese that's not too salty. The outside is crunchy, so it'll be great to eat while it's still warm. What's also interesting is the texture of the potato. Boiled potatoes contain more water than fried or grilled potatoes. We mix it with curry roux, which contains flour. So, the texture of the potato is soft and a bit sticky. Okay, thank you for watching. Don't forget to recooktech and find other recipes on Instagram, TikTok, and Devina Hermawan's social media. Stay tuned and see you in the next video! you