Potato croquettes are made by mixing mashed potatoes with sautéed onions and ground meat, shaping them, coating them in breadcrumbs, and deep-frying. For a vegan version, soy meat is often used as a substitute for ground meat. They are crispy on the outside and fluffy on the inside, typically enjoyed with Worcestershire or tonkatsu sauce. Popular as a snack or side dish, they are a staple in Japanese homes and commonly found in supermarkets.
Ingredients
- Silken tofu, 1 block (about 300g)
- 400g potatoes
- Salt and pepper
- Oil
- Panko breadcrumbs
- 50g flour
- 80ml water
→ Adjust the flour and water as needed based on the consistency. It should coat the croquettes as shown in the video. If you run out, make more using the same ratio.
▼Optional Fillings:
– Soy meat - Corn - Carrots - Onions - Cheese
▼Note
You’ll also need extra flour to coat the potatoes before breading.
Instructions
- Boil the potatoes.
- Mash them and season with salt and pepper.
- Let them cool completely.
- Shape into croquettes.
- Add your choice of toppings at this step.
- Lightly coat the croquettes with flour.
→ This helps the batter stick better in the next step. - Dip into a mixture of 50g flour and 80ml water.
- Coat with panko breadcrumbs.
- Deep-fry until golden brown.
Point
- When it’s time to coat the croquettes, use one hand for wet ingredients and the other for dry ones. This keeps your hands clean and saves you from washing them multiple times : )♡
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