Japanese Potato and Beef Croquette

Name: Japanese Potato and Beef Croquette
Total time: 2400 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 500 g Potato; 250 g Minced Beef (or Pork); 1 Onion; 2 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sake; 1 tbsp Sugar; 3 tbsp Double Cream; Salt, Pepper, Ground Nutmeg; 1 Egg; 2 tbsp Water; 1 tbsp Plain Flour; Panko (bread crumbs); Oil (for flying)

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Crispy crust and soy sauce flavoured filling. Enjoy it piping hot!

#japanese #japanesehomecooking

Crispy crust and soy sauce flavoured filling. Enjoy it piping hot!

#japanese #japanesehomecooking

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Crispy crust and soy sauce flavoured filling. Enjoy it piping hot!

#japanese #japanesehomecooking

Crispy crust and soy sauce flavoured filling. Enjoy it piping hot!

#japanese #japanesehomecooking

Saved

Ingredients

40 minutes

4-5 servings

500 gPotato
250 gMinced Beef (or Pork)
1Onion
2 tbspSoy sauce
1 tbspMirin
1 tbspSake
1 tbspSugar
3 tbspDouble Cream
Salt, Pepper, Ground Nutmeg
1Egg
2 tbspWater
1 tbspPlain Flour
Panko (bread crumbs)
Oil (for flying)

Saved

Steps

40 minutes

1

Wash the potatoes well, wrap each of them with cling film and heat in the microwave for 6-7 minutes, till the center is well cooked.
2

Remove the film and skin. This is easily done by making a slit in the potato, cover it with kitchen paper and pulling off the skin. Mash with a masher or folk.
Season with soy sauce, mirin, sake, sugar. Add double cream and mix well.
3

Chop the onions.
4

Oil a pan and saute the minced beef. Take it out on to a plate/bowl.
5

Use the same pan to saute the onion till golden. Put back the beef and season with salt, pepper and nutmeg.
Remove from heat and spread them out on a plate/tray to cool.
6

Add the above in to the mashed and seasoned potato. Mix lightly.
7

Spread it out on a tray and divide them with a knife in to 12 portions. Shape each portion in a oval shape.
8

Mix the egg, water and flour in a bowl. Dip each croquette in the mixture and then role it in a plate of panko.
9

Heat ample amount of oil in a pan to 200℃. Make sure the oil is hot enough (low temperature will cause the croquettes to burst).
10

Use a turner to gently place each croquette in the oil, fly for only one minute on each side. 200℃ is about the temperature to make a crisp golden croquette with in this time.