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Sunday, 14 July 2013

Croquettes with potato n minced beef


These lovely and tasty croquettes recipe comes from justonecookbook. Ms. Nami is always sharing her wonderful Japanese recipes.  I followed her recipe to use minced beef. You can also substitute with minced chicken or pork.

Original recipe as follows :
2 lb. or 4 russet potatoes about 906gm, peeled and halved
Salt
Freshly ground black pepper
1 Tbsp butter (15gms)
2 Tbsp oil
1 large onion
1 lb ground beef (453gms)
Salt
Freshly ground black pepper
3 eggs
2 cup Panko
1/2 cup flour
Optional : some Kikkoman Soy Sauce
Oil for deep frying
Tonkatsu Sauce


Method.

Prepare potatoes.
In a large pot, put water and potatoes and bring to boil.  Cook potatoes until a skewer goes through the potato easily.  Move the pot back to the stove. On low heat, shift the pot so that remaining moisture will completely evaporate but make sure don't burn the potatoes.


Transfer to a large bowl and mash the potatoes.  Add salt, pepper and butter.


Peel and chop the onion.  Heat oil on medim high. Saute onion until soft. Add meat and break up with a wooden spoon.  When meat is cooked, add salt and pepper. Turn off the heat and let the meat cool.



I also drizzled some Kikkoman Soy Sauce over the meat when frying.

See the oil? Drain away the oil and juice before you add the meat into the potato.






Form the mixture when still warm, but not hot into the balls.  Let them chill in the fridge for about 15-30 minutes before frying.


Prepare the flour, panko and egg mixture.  I only used 2 eggs because I reduced ingredients to 2/3 of original recipe.


Coat the balls with flour, then dredge in egg mix, then cover with panko crumbs.  Put inside fridge until oil is ready.
In a wok or use an electric fryer, heat oil to medium high heat. Deep fry croquette until they are golden brown. Drain on paper towels. 






Serve them with Tonkatsu sauce or with a dish of mayonnaise.  They are really delicious!  I will make them again.  Enjoy!