Creamy Potato Croquettes

Name: Creamy Potato Croquettes
Yield: 2 servings
Cuisine: American
Ingredients: 3 to 4 Potatoes; 1 Onion; 120 grams Mixed ground beef and pork; 1 Salt, pepper; 1 Nutmeg; 1 or 2 tablespoons Fresh cream; 1 for the coating Flour, eggs, panko

cookpad.japan @cookpad_jp

It's been a long time since I cooked homemade croquettes!
With a slight variation I was able to make it very creamy.

The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

It's been a long time since I cooked homemade croquettes!
With a slight variation I was able to make it very creamy.

The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

cookpad.japan @cookpad_jp

It's been a long time since I cooked homemade croquettes!
With a slight variation I was able to make it very creamy.

The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

It's been a long time since I cooked homemade croquettes!
With a slight variation I was able to make it very creamy.

The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

Saved

Ingredients

2 servings

3to 4 Potatoes
1Onion
120 gramsMixed ground beef and pork
1Salt, pepper
1Nutmeg
1or 2 tablespoons Fresh cream
1for the coating Flour, eggs, panko

Saved

Steps

1

Boil unpeeled potatoes until the skin is peeling. Make sure it can be poked thorough with a skewer . (It's much more fluffy and delicious than when it's microwaved)
2

Peel the skin off the boiled potatoes with a dry cloth, and mash while they're hot. Sprinkle with some salt.
3

Chop the onions finely and saute in a frying pan until it changes color. Adding some salt works well.
4

Add meat to the frying pan in step 3. Season with salt and pepper.
5

Combine the mixture in step 4 with the mashed potatoes made in step 2. Add nutmeg and fresh cream. The cream works as a binder, to substitute eggs.
6

Adjust taste with salt and pepper while tasting. The creaminess depends on how much fresh cream you add. If you add too much, it might not hold together.
7

Form into patties with sizes of your preference. The photo above is rather small, about 5 cm in length.
8

Coat with flour, egg and panko, and deep-fry in 180℃ oil. The inside is already cooked, so it's done when golden brown.