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 Brunei-Japan Friendship Association
UBD Chapter
POTATO CROQUETTE RECIPE
Potato Croquette Recipe Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Yield: Serves 6-8
Ingredients:
•
2 lb. (about 4) russet potatoes, peeled and halved
•
1 large onion, finely diced
•
½ carrots, finely diced (optional)
•
2 Shiitake mushrooms (optional)
•
2 Tbsp. oil
•
1 lb. ground beef
•
1 egg
•
1 tsp. salt
•
¼ tsp. white pepper
•
Freshly ground black pepper
•
3 eggs for the breading
•
½ cup all purpose flour
•
2 cups of bread crumb
•
Oil for deep frying
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Facebook: BJFA-UBD Chapter
Email: [email protected]
Instructions:
1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer
goes through the potato easily.
2. Remove the potato from the heat and drain the water completely. When you do so, use a lid
to partially cover so the potatoes don’t fall off from the pot.
3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will
completely evaporate (but don’t burn them).
4. Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash
completely. You can want to leave some small chunks for texture. Set aside.
5. Meanwhile, chop onion, carrot, and mushrooms finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add carrot and Shiitake mushrooms and cook until they are soft.
8. Add the meat and break it up with a wooden spoon. When the meat is cooked through, add
salt, white pepper, and black pepper. Set aside.
9. When both mashed potato and meat mixture are ready, add the meat mixture into mashed
potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients
into the pot. Discard any liquid left in the pan.
10. Add an egg and mix all together until everything is well combined.
11. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
Website: http://bjfaubd.wordpress.com
Facebook: BJFA-UBD Chapter
Email: [email protected]
12. While the mixture is still warm, but not hot, start making Korokke balls.
13. Dredge each ball in flour, egg, and bread crumbs.
14. In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are
golden brown. Inside is already cooked, so all you need to do is to make it nice brown color.
15. Transfer the potato croquette to paper towels and let the oil absorbed in the paper.
Website: http://bjfaubd.wordpress.com
Facebook: BJFA-UBD Chapter
Email: [email protected]