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Potato and Beef Croquettes

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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.