Crispy on the outside, moist on the inside! Exquisite croquettes with the sweetness of potatoes and the umami of minced meat. A stylish and delicious recipe with basic techniques, perfect for kids' bento boxes. Even more delicious with the versatile sauce.
Ingredients
Main Ingredients (2 servings)
- 3 potatoes (200g)
- 1/2 onion
- 100g ground beef
- 50ml milk
- 20g unsalted butter
- All-purpose flour, as needed
- 1 beaten egg
- Panko breadcrumbs, as needed
Seasonings
- [A] 1L water
- [A] 1/2 tbsp salt
- 1 tbsp olive oil
- Salt, pepper to taste
- [B] 2 tbsp mayonnaise
- [B] 2 tbsp ketchup
- [B] 1 tbsp Worcestershire sauce
- [B] 1 tbsp Dijon mustard
Steps
- Peel 3 potatoes (200g) and cut them into slightly larger than bite-sized pieces.
- Place 1L water, 1/2 tbsp salt, and the potatoes in a pot and boil until tender.
- Heat 1 tbsp olive oil in a frying pan and sauté 1/2 onion over medium heat.
- When the onion is lightly sautéed, add 100g ground beef and stir-fry.
- Season with a pinch of salt and a pinch of pepper and cook until the minced meat is done.
- Check the tenderness of the boiled potatoes by inserting a bamboo skewer.
- Drain the cooked potatoes in a colander, return them to the pot, and mash them with a masher. Adjust the mashing consistency to your liking.
- Add 50ml milk, 20g unsalted butter, a pinch of salt, and the sautéed onion and minced meat to the mashed potatoes.
- Heat over low heat, stirring well with a wooden spoon, and cook to evaporate some of the moisture.
- Once everything is mixed, let it cool down to room temperature.
- Once cooled, lightly grease your hands with salad oil and shape into 4 round croquettes.
- After shaping, chill in the refrigerator for about 30 minutes to firm up.
- In a bowl, combine 2 tbsp mayonnaise, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard and mix to make the sauce. [Here's the tip!] You can also make it delicious with whole grain mustard instead of Dijon mustard.
- Evenly coat the chilled croquettes with an appropriate amount of all-purpose flour, tapping lightly to remove excess flour.
- Next, coat with 1 beaten egg using one hand, and then place in a bowl of panko breadcrumbs.
- First, coat with panko breadcrumbs by rolling without touching with your hands, then press firmly with your hands once evenly coated.
- Fry the croquettes in oil at 170 degrees Celsius. Be careful of oil splattering and slowly lower them into the oil.
- Fry for about 5 minutes, until the bubbles become large and the coating changes color.
- Remove the fried croquettes to a tray or similar, and let them rest for 1 to 2 minutes.
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