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)
- 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.
- 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).
- Add a small knob of butter and 1/4 tsp of sea salt to the cooked potato, mash and mix well.
- Drain any juice from the cooked mixture in (2) and add to the mashed potato. Mix well.
- 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.
- Coat each croquette patty with corn starch, beaten egg and finally breadcrumbs.
- Shallow-fry or deep fry the croquette till golden brown. Drain on kitchen towel.
- Best serve warm with tonkatsu sauce.