23 October 2014

Potato & Meat Croquette

The potato croquette is not difficult to make at home, so I wonder why it took me this long to cook it :p Personally I like it a lot especially with lots of tonkatsu sauce. But hubby didn't seem to like it when I order this item at Japanese restaurants. Anyways, the kiddo started to order this item himself at Japanese restaurants so I took it as a sign to start preparing it as a home dish.

I like to use russet potato or Australian potato for mashed potato as the texture is finer. Added some minced beef to enhance the taste and also sneaked in some yellow onion, carrot and portobello mushroom since the kiddo doesn't like these usually. Actually the onion, carrot and mushroom were scraps leftover from some dishes a few days ago, just perfect to use them up. Didn't add any spices like black pepper or herbs as the kiddo doesn't like it (he's quite picky with sensitive tastebud).

Needless to say, the kiddo loved it and ate two and a half pieces (along with rice and another dish of fish & tofu soup). Surprisingly hubby liked it as well. When I asked him, he said he didn't like the taste of those sold at restaurants. So yeah to home-cook version =D

I cooked half a batch and froze the rest, and I guess this dish will appear from time to time on my dining table from now onwards (may even sneak in more veg next time!).

Potato & Meat Croquette
(reference: Just one cookbook; makes 15 pieces)

  • 3 russet or Australian potato
  • 170g minced beef
  • 4 baby portobello mushroom, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1/4 carrot, grated
  • Cooking oil, sea salt, small knob of butter
  • 1 egg, corn starch, breadcrumbs (I use Korean brand)
  1. Peel and slice the potato, steam over medium high heat for 10-15 mins till fork tender. (Alternatively boil the potato slices in water.). Drain and set aside.
  2. In a frying pan, heat about 1-2 tsp of cooking oil and saute onion till translucent and fragrant. Add minced beef, grated carrot and mushroom, cook till the beef just cooked (turned from red to brownish).
  3. Add a small knob of butter and 1/4 tsp of sea salt to the cooked potato, mash and mix well.
  4. Drain any juice from the cooked mixture in (2) and add to the mashed potato. Mix well.
  5. Wet the palms and take some mashed potato about the size of a golf ball, shape into a ball, then press gently to flatten slightly. *At this point, the croquette patties can be chilled or frozen till ready to use. Use baking/cooking sheets to separate each layer of patties and store in air-tight container.
  6. Coat each croquette patty with corn starch, beaten egg and finally breadcrumbs.
  7. Shallow-fry or deep fry the croquette till golden brown. Drain on kitchen towel.
  8. Best serve warm with tonkatsu sauce.

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