簡単！基本のじゃがいもとひき肉のコロッケ 
Easy! Basic Potato and Ground Meat Croquettes
Super easy using the microwave. Delicious even without sauce! My family says it's tastier than the butcher's croquettes.
The story behind this recipe
I researched various croquette recipes and considered common ingredients, quantities, and easy-to-follow steps.
My family praised it as the best croquettes they've ever eaten.
Make a double batch and freeze the extras before frying for convenience. You can also make some into scoop croquettes.
Easy! Basic Potato and Ground Meat Croquettes
Super easy using the microwave. Delicious even without sauce! My family says it's tastier than the butcher's croquettes.
The story behind this recipe
I researched various croquette recipes and considered common ingredients, quantities, and easy-to-follow steps.
My family praised it as the best croquettes they've ever eaten.
Make a double batch and freeze the extras before frying for convenience. You can also make some into scoop croquettes.
Cooking Instructions
- 1
Wash the potatoes well and cut them in half. Wrap them in plastic wrap and microwave at 500W or 600W for about 7-10 minutes until soft.
- 2
Sprinkle the ground meat with salt and fry it. Once the color changes, add the finely chopped onion, sugar, and soy sauce, and cook until the liquid evaporates.
- 3
Briefly dip the cooked potatoes in cold water, peel them, and mash them while mixing with the ground meat.
- 4
Mash the potatoes coarsely for a fluffy texture. (If you have time, let them cool thoroughly here for easier shaping.)
- 5
Shape into rounds or ovals as desired, and coat in flour, then beaten egg, and finally breadcrumbs.
- 6
Pour about 1 1/4 inches of oil into a pot or frying pan and heat to medium. Arrange the croquettes in the oil. Minimize touching them to avoid breaking the coating.
- 7
Fry until they turn a golden brown!
Similar Recipes
-
Easy and Healthy! Baked (Not Fried) Croquettes Easy and Healthy! Baked (Not Fried) Croquettes
Thank you for making this the No.1 most searched recipe! I wanted to avoid the hassle of dealing with leftover oil, so I made croquettes without frying. Sorry for how easy this is (lol).Recipe background:I wanted to make fried foods without the mess of oil. It's healthier and better for the planet (lol).
Translated from Cookpad Japan -
Dense and Delicious Nikujaga Croquettes Dense and Delicious Nikujaga Croquettes
I wanted to eat croquettes flavored like the traditional Japanese dish of simmered potatoes.When using a pressure cooker only a minimal amount of is added, so adjust the heat so that too much steam does not escape. The key to the dense, floury texture is to cook the potatoes whole! If you try to form and fry the croquettes while the potato mixture is still hot, or poke the croquettes, they may burst open. For 4 servings. Recipe by Keyua
-
Butcher-style Potato Croquettes Butcher-style Potato Croquettes
Butchers use lard in the frying oil, but vegetable oil alone is delicious enough!● Make sure the cook the potatoes in their skins.● If you add flour and water to the beaten egg coating, the croquettes will stay crisp even when they're cold.● Deep fry the croquettes at a high temperature for a short time, i.e. at 200 °C for less than 2 minutes.● Don't use new potatoes.● Don't forget to add the nutmeg. Recipe by Cooking S Papa -
Meat Deli-style Beef & Potato Croquettes Meat Deli-style Beef & Potato Croquettes
This is my family's favorite croquette recipe and I've received compliments that they taste store-bought.You can freeze the croquettes at Step 7. Put the croquettes separately in the freezer first for about an hour. After the surface has dried, put in a freezer bag and freeze.Now you can have hot croquettes whenever you like.They still taste good even after they have cooled, so they're suitable for your lunch box too. Recipe by Mayuan. Yields 8 to 10 croquettes. -
Ground Meat and Vegetable Butter Flavored Croquettes Ground Meat and Vegetable Butter Flavored Croquettes
My grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn -
Creamy Bacon and Kabocha Squash Croquettes Creamy Bacon and Kabocha Squash Croquettes
I made these creamy juicy croquettes for my husband, who says it's hard to eat dense, floury croquettes.Adjust the cooking time of the kabocha squash depending on its size and variety.Remove the fat that comes out of the bacon as it cooks or it will be, too oily, and it will be hard to form the croquettes too. For 3 servings. Recipe by handmadecafe -
Easy, No-Fail Classic Croquettes Easy, No-Fail Classic Croquettes
With just these ingredients, you can make croquettes that are simple yet loved by both adults and kids—you’ll want to eat more than one! The key is the potato-to-ground meat ratio. They fry up crispy in less time and can be frozen.Recipe background:This is a family recipe my mother used to make, and I loved it. I’ve perfected the balance of meat and potatoes for the best result. These croquettes are fluffy like those from a butcher shop, but with even more meat. My husband, kids, and friends all love them. It’s so easy—give it a try!
あやまんくっきんぐ Translated from Cookpad Japan -
Butcher's Croquettes Butcher's Croquettes
I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe.The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin -
Meaty Pork Croquettes Meaty Pork Croquettes
I've been making these croquettes for a while now, because I wanted to eat some flavorful croquettes that go well with rice.Try to work while the mixture is still hot. It could get flaky when it dries up.When dredging, add the eggs and flour and make sure the coating is smooth. Don't bother too much about lumps. Recipe by 1630412 -
Our Family's Sweet Potato Croquettes Our Family's Sweet Potato Croquettes
My mother used to make these quite often.At my parent's place, they preferred ground chicken, but our family prefers ground pork because my husband loves heavy meals.Try these out with ground chicken as well -- they'll turn out tasty and light.If you use katakuriko (corn starch), you'll be able to shape them without difficulty. Even children can help you because it's so easy to shape. The heart-shaped ones were made by my son. Your kids can make mini-sized croquettes that'll be perfect for bentos!If you make a lot and freeze before frying, they'll save you time the next time you want to make them. Recipe by Fujihime mama -
Potato and Ground Pork Croquettes Potato and Ground Pork Croquettes
My mother used to make these croquettes for me a lot.They're my husband's favorites, so he requests them all the time.You can use just half a frying pan full of oil to fry these croquettes. Drain the oil very well after frying to ensure a light crispy finish.You can use vegetable oil to sauté the onions too. For 6 croquettes. Recipe by Pandakosan -
Potato Croquettes Potato Croquettes
I've been making these croquettes for about 15 years and is my children's favorite dish of mine.The key is condensed milk and raw onion.I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.The raw onion will cook through when the croquettes are deep-fried, and will add flavor.I've based these tips off cookbooks. Recipe by Puyomi.
More Recipes
