Wash the potatoes well, remove any sprouts, wrap them in plastic wrap while still wet, and microwave for 6 minutes. Cooking with the skin on enhances the flavor.

Check with a skewer; if it goes in easily, they're done. If still hard, microwave longer.

Make a shallow cut with a knife and peel the skin. Wrapping in a paper towel makes peeling easier.

Mash the potatoes. Using an egg slicer makes it easier.

Use a spatula to mash them even finer.

Note: New potatoes are less sweet, so avoid using them if possible.

Chop the onion coarsely.

Heat vegetable oil in a frying pan and cook the ground meat. Do not break it up too finely. Cook until the fat becomes translucent.

In the same pan, sauté the onion over low heat. Cook slowly to bring out the sweetness.

When the onion turns golden, return the meat to the pan and sauté together. Add nutmeg, salt, and pepper.

Spread the mixture on a tray to cool slightly.

Add sugar, mirin, sake, and soy sauce to the mashed potatoes and mix well to season evenly.

Add the meat and onion to the potatoes and mix lightly.

Spread the mixture on a tray, divide into 12 portions, and shape into oval patties.

Prepare the breading. In a bowl, mix 1 egg, 1 tablespoon flour, and 2 tablespoons water. Coat the croquettes with this egg mixture, then cover with breadcrumbs.

Heat the frying oil to 200°C (about 390°F). Frying at a low temperature will cause steam to escape and the croquettes to burst. Gently place them in the oil using a spatula.

Keep the frying time under 2 minutes. Flip them after 1 minute.

200°C (about 390°F) is the right temperature for a good color in 2 minutes.

Carefully remove any breadcrumb debris from the oil.

Drain the oil thoroughly.

Serve on a plate with cabbage and cherry tomatoes. The flavor is so good, no sauce is needed!

Refer to the video here

http://youtu.be/zRirQ3Ub8VQ

December 5, 2016
Featured for the second time!
Thank you so much!

For the two-layer beef tendon croquettes, see here

Recipe ID: 19478107

For Dutch croquettes, see here

Recipe ID: 18455515

For rice croquettes, see here

Recipe ID: 18382695