Potato Croquettes (Poteto-korokke)
When you coat the ingredients with panko, deep-fry them right away for optimum crispiness. This dish is great for snacks!
Photographed by Masaya Suzuki
Calorie content is per serving.
Ingredients (Serves 2)
- 4 potatoes
- 1/2 onion (minced)
- 100 g ground beef
- Flour, as needed
- Beaten egg, as needed
- Panko, as needed
- 1/2 cucumber (cut into shreds)
- 3-4 cabbage (cut into shreds)
- 1/4 red onion (cut into shreds)
- 6 cherry tomatoes
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 10 g butter
- A pinch of vegetable oil
- Oil for frying
Peel the potatoes and cut into 5-6 equal pieces. Pour water into the bottom of a steamer pan and bring to a boil. Put the potatoes in the steamer basket and steam for 12-13 minutes over medium heat until tender.
Mash, using a potato masher, while hot.
If you leave the mashing till the potatoes are cool, you'll end up with lumpy potatoes.
Add the butter to a warm frying pan and stir-fry the onions over medium heat until lightly brown. Add the ground beef and stir-fry till the color changes. Season heavily with salt and pepper.
Allow the mixture to cool a little and then add to the mashed potatoes. Mix together and divide equally into four. Rub a little vegetable oil between your palms and form flat oval croquettes.
Pour the frying oil into the pan and heat to about 170°C. At the same time, coat the croquettes with breading flour, beaten egg and panko breadcrumbs. To make washing up easier, line a tray with plastic wrap and pour the flour over it to coat the croquettes.
Bread the croquettes just before frying if you want to make sure the breading will stick.
Place the croquettes in the oil and fry for 7-8 minutes until both sides are golden brown. Plate and [garnish] with the sliced vegetables and serve with the mixed [sauce].
After placing the croquettes in the oil, wait 30 seconds before moving them around because they're still soft and are likely to burst.