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
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
Cooking Instructions
- 1
Wash the potatoes well, remove any eyes, and wrap them in plastic wrap while they're still wet. Microwave for 6 minutes. Potatoes taste better cooked in their skins.
- 2
If a bamboo skewer goes through easily, the potatoes are done. If they are still hard, microwave for a bit longer.
- 3
Make a shallow cut in the skin and peel the skin off. You can peel the potatoes more easily if you hold them with paper towels as you peel.
- 4
Mash the potatoes. It's easy if you use an egg slicer.
- 5
Mash the potatoes up finer using a spatula. New potatoes don't have a lot of sweetness, so avoid using them if possible.
- 6
Chop up the onions fairly roughly.
- 7
Put some oil in a frying pan and stir fry the ground meat. Don't break it up too fine. Keep cooking until the fat that comes out of the meat runs clear.
- 8
Take the meat out of the frying pan and add the onion. Stir fry it slowly over low heat, to draw out its sweetness.
- 9
When the onion is golden brown, return the meat to the frying pan and mix it all together. Season with nutmeg, salt and pepper.
- 10
Spread the meat mixture out in a shallow tray to cool.
- 11
Add sugar, mirin, sake and soy sauce to the mashed potatoes. Mix well to distribute the flavors.
- 12
Combine the mashed potatoes and meat, and mix well.
- 13
Spread the potato-meat mixture out in a shallow tray and divide into 12 portions. Form each portion into a flattened oval.
- 14
Make the coating. Put 1 egg, 1 tablespoon of flour and 2 tablespoons of water in a bowl and mix well. Coat the croquettes with this mixture, then coat well with panko.
- 15
Heat up the frying oil to 200°C. If you fry the croquettes at a low temperature, steam will come out of the filling and the croquettes may burst. Gently put in the oil using a spatula.
- 16
Make sure to fry the croquettes for less than 2 minutes. Turn them over 1 minute after placing them in the frying oil. They'll brown nicely in 2 minutes if the oil temperature is 200°C.
- 17
Remove the crumbs in the oil diligently.
- 18
Drain the oil off well.
- 19
Arrange the croquettes on serving plates with shredded cabbage and cherry tomatoes and serve. These croquettes are well flavored so you don't need to serve with sauce.
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