KROKET KENTANG BAYAM (POTATO SPINACH CROQUETTE)

Skin Ingredients:

• 500 grams steamed potato, mashed
• 100 ml milk
• 1 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp nutmeg powder
• Oil for frying

Fill Ingredients:

• 1/2 pieces onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bunch spinach, weeded, boiled for a moment, rough chopped
• 75 grams ground chicken
• 2 tbsp flour
• 100 ml milk
• 3/4 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• 2 tbsp margarine for sauteing

Dye stuff:

• 3 albumines
• 10 grams bread crumbs

How to make Potato Spinach Croquette:

1. Fills: Heat margarine: Saute onion and garlic until smell. Add ground chicken. Stir until change color.
2. Put flour. Stir until lump up. Pour mixture milk, salt, pepper powder, salt, and sugar little by little while stirring until coagulate. Put spinach. Stir. Set aside.
3. Skin: Boil milk, salt, pepper powder, and nutmeg powder until boiling. Put steamed potato. Stir until blended.
4. Take a little skin dough. Put fills. Shape into a round. Roll over the bread crumbs. Dye into albumine then roll over bread crumbs again.
5. Fry in heat oil over low heat until cooked. Lift.
6. Served with mayonnaise or tomato sauce