• 2 tbsp  Yeo’s Sambal Oeleck Sauce
  • 2 tbsp  Yeo’s Soy Bean Drink
  • 3 tbsp  Gluten Free Plain Flour
  • ½ tsp   Onion, chopped
  • 1          Spring Onion, chopped
  • 2          Egg Yolks, beaten
  • ½ tsp   Pepper
  • 4 cups  Mashed Potatoes
  • 1          Egg, beaten for egg wash
  • 150g    Dried Gluten Free Bread Crumbs
  • Yeo’s Pure Sesame Oil, for frying
  • Salt, to taste

Malaysian-Style Potato Croquettes

Serves : 4

Preparation Time : 45mins

Cooking Time : 10mins


  1. Add Yeo’s Sambal Oeleck Sauce, Yeo’s Soy Bean Drink, flour, onion, spring onion, egg yolks, pepper and salt to mashed potatoes.
  2. Chill mixture for 15 minutes. Roll mixture into log shape, cut into 3cm pieces and mould into shape.
  3. Dip in egg wash and roll through bread crumbs.
  4. Fry each croquette in shallow Yeo’s Pure Sesame Oil till brown on all sides. Serve hot.