Potato Croquettes Food

KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)

Steps:

• Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
• Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
• When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
• Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
• While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
• Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).
• Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾" thick.
• Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
• Coat each patty with flour, egg, then breadcrumbs.
• Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
• Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

POTATO CROQUETTE

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.

POTATO CROQUETTES

Steps:

• Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.
• Shape the mixture into 14-16 croquettes, weighing around 50g/2oz each.
• Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.
• Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.