Original: English

Potato Croquettes

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Enjoy an easy homemade diner-style taste with these exquisite potato croquettes, packed with richness and a fluffy texture. They are also freezeable and convenient for meal prep. This recipe creates delicious croquettes enhanced with milk and butter for extra richness.

Steps

Peel the potatoes and cut them into bite-sized pieces.
🕒 01:41
Place the cut potatoes in a pot, add enough water to cover them, then add approx. 1 tsp salt. Bring to a boil over medium heat.
🕒 02:12
Once boiling, reduce heat to medium-low and simmer for 8-10 minutes, or until a skewer can easily pierce through the potatoes. [Key Tip!] Boiling the potatoes from cold water with salt enhances their sweetness.
🕒 02:54
While the potatoes are boiling, finely chop the onion.
🕒 03:09
Heat 10g salted butter in a frying pan over medium heat. Once melted, add the 1/2 chopped onion and a pinch of salt and pepper (to taste), then sauté.
🕒 03:28
Once the onion is mixed with the butter, increase the heat to medium-high and sauté for about 3 minutes until slightly browned. [Key Tip!] Sautéing the onions a bit more thoroughly enhances their umami.
🕒 03:50
Return the heat to medium and add the 150g ground pork and beef mix. Sprinkle with salt and pepper (to taste) and sauté.
🕒 04:18
Once the meat is cooked, add 1/2 tbsp mirin (sweet rice wine) and 1 tsp soy sauce, and stir-fry for about 1 minute until the flavors are well incorporated. Transfer to a tray and let cool.
🕒 04:28
Once the potatoes are tender, drain the water and return the pot to medium heat. Mash the potatoes with a spatula or wooden spoon while evaporating any excess moisture. [Key Tip!] Thoroughly evaporating moisture from the potatoes makes them fluffy and prevents them from falling apart.
🕒 04:52
Add 2 tbsp milk to the mashed potatoes and continue to cook over heat for another 30 seconds to evaporate moisture. [Key Tip!] Adding milk results in a richer flavor.
🕒 05:52
Add the sautéed ground meat and onion mixture to the pot with the potatoes. Stir well over medium heat for about 1 minute, ensuring any remaining moisture is evaporated.
🕒 06:16
Spread the cooked croquette filling onto a tray and cover tightly with plastic wrap, ensuring it touches the filling. Allow to cool completely.
🕒 06:51
Divide the cooled croquette filling into 8 portions. Shape them into oval forms, pressing out any air pockets.
🕒 07:28
In a separate bowl, crack and whisk 1 large egg. Evenly coat each shaped croquette with all-purpose flour (as needed).
🕒 08:12
Dip the flour-coated croquettes into the beaten egg, then coat them thoroughly with panko breadcrumbs (as needed). Reshape them to ensure there are no cracks.
🕒 08:44
Pour frying oil (as needed) into a pot, enough to half-submerge the croquettes. Preheat the oil to 170℃ (338℉).
🕒 09:20
Once the oil is at the correct temperature, carefully place the coated croquettes into the hot oil.
🕒 09:42
Do not touch the croquettes after placing them in the oil. Fry until they are golden brown, then flip them over. Fry for a total of approximately 2-3 minutes.
🕒 09:55
Once fried, remove the croquettes from the oil and drain any excess oil. They are ready to serve. [Key Tip!] If the croquettes are too thick and don't heat through to the center, you can slightly indent the center while frying to help with even cooking.
🕒 10:15