Easy Japanese Curry Potato Croquettes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1.1 pounds of starchy potatoes, skin removed and cut into chunks
02 -
1 tablespoon of cooking oil
03 -
Half an onion, finely chopped
04 -
1/2 carrot, diced into small bits
05 -
0.3 pounds of minced beef
06 -
1 whole egg
07 -
2 blocks (45g) of Japanese curry paste, chopped up
08 -
1/4 cup of warm water
09 -
1/2 teaspoon of regular salt
10 -
1/2 teaspoon of ground black pepper
→ Coating
11 -
2 eggs, whisked lightly until smooth
12 -
Half a cup of plain flour
13 -
2 cups of crunchy panko breadcrumbs
14 -
Cooking oil for deep frying
# Instructions:
01 -
Put your potato chunks into a large pot filled with water and boil for 10-15 minutes or until soft and cooked through.
02 -
As the potatoes cook, sauté the onion and carrot in oil until they’re tender. Stir in the ground beef and cook until it’s browned. Add salt and pepper, then leave it to cool.
03 -
Once the potatoes are fork-tender, drain them completely. Put them back on low heat for a few minutes to let the excess water evaporate, stirring now and then. Mash them while they’re still warm.
04 -
Combine the curry blocks with hot water to create a thick paste. Mix this curry with the mashed potatoes, sautéed meat and vegetables, and egg. Taste and adjust seasoning if needed.
05 -
Take portions of the mixture and shape them into 8 oval croquettes. Coat each one by rolling them in flour first, then dipping in the egg, and finally covering them in panko crumbs.
06 -
Heat your oil to 350°F. Fry the croquettes in batches for 3 to 4 minutes per side until golden and crispy. Let them cool on paper towels or a rack to drain excess oil.
# Notes:
01 -
You can freeze these before frying for future meals
02 -
Work great as a bento lunch option
03 -
Can be made into smaller bite-sized versions