How to Cook:

1. Squeeze Indomie Mi Goreng until it is slightly crumbled. Set the seasoning aside. Put the noodles in boiling water for 3 minutes. Lift, drain, set aside.
2. Steam the potatoes until soft. Lift. Puree the potates. Set aside.
3. Heat the butter, add the flour, then stir until mixed. Reduce the fire. Pour fresh milk little by little while continuing to stir until it becomes a smooth dough. Top with pepper and salt, add the potatoes, stir well. Add the cooked Indomie Mi Goreng, then add the sachets of Indomie seasonings. Stir until smooth, lift, set aside.
4. Croquette Filling: Heat the butter, sauté onions until wilted. Add garlic, sauté until fragrant. Add carrots, ground meat, and all Indomie seasonings with soy sauce and chili sauce. Add water and salt, stir well. Cook until all ingredients are cooked. Let it cool.
5. Croquette Wrappers: Take a sheet of plastic, cooking oil, take 1 tablespoon of noodles, flat it, place 2 teaspoons of the croquette filling in the middle, oval shape. Dipped it with flour and whisked egg, and roll it into bread crumbs.
6. Fry in hot and cooking oil until it turns brown. Lift and serve.