Potato and Beef Croquettes
Ingredients
For the Croquettes:
- 2 ½-pounds potatoes, peeled, chopped
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- ½-pound ground beef
- 1 clove of garlic
- 2 cups dried Panko breadcrumbs
- Vegetable oil, for shallow frying
For the Tonkatsu Sauce:
- 1/2 cup ketchup
- 2 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. mirin (Japanese sweet wine)
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced
Instructions
- Place potatoes in a large saucepan.
- Cover with cold water.
- Bring to a boil over medium heat.
- Once boiling, reduce heat to medium-low.
- Simmer for 20 to 30 minutes or until tender; drain well.
- Using a potato masher, mash potatoes.
- Add salt and pepper to taste; mix well.
- Transfer potatoes to a heat proof bowl; cool completely.
- While potatoes are boiling, in a medium bowl, stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together to make Tonkatsu sauce; let flavors blend for at least 1/2 hour.
- Heat oil in a frying pan over medium-high heat.
- Add onion, stirring for 3 minutes or until softened.
- Add ground beef, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
- Add garlic, salt and pepper; stirring for 30 seconds.
- Remove from heat; cool for 10 minutes.
- Combine potato and meat mixture; mix well.
- Shape the mixture into balls about the size of your palm.
- Dust hands well with four.
- Roll croquettes in flour.
- Place breadcrumbs in a shallow dish.
- Lightly beat remaining egg in a bowl.
- Dip croquettes, 1 at a time, in egg, then roll in breadcrumb mixture, pressing firmly to coat.
- Pour enough oil into a large, deep heavy-based frying pan to come 2” up side of pan.
- Heat over medium heat until hot.
- Cook croquettes, in batches, for 3 to 5 minutes or until golden.
- Transfer to a large baking tray lined with paper towel; serve.
Notes
The croquettes can be baked, at 450°F, for 12 – 15 minutes instead of frying in oil.