How can you resist a fried potato cake? It’s savory, crispy and oh so delicious! It’s kinda of a production to make – so when we make it – we make a big batch! Croquettes is a mixture of mashed potatoes, ground beef and onions, coated in panko and fried to a perfect golden brown. It’s good by itself, but we like to eat the croquettes with a bit to Tonkatsu/Katsu sauce, a slightly sweet Japanese sauce. You can find this at your local Asian supermarket or large grocery store. This is also great to make if you have left over mashed potatoes.
5 lbs potatoes (peeled) (I used about 19 red potatoes – but russet potatoes would be great too)
2 Tbs butter
½ C milk (or enough for a slightly firm, creamy & smooth consistency)
1 ½ tsp salt (I use Sea Salt – you may need less if using regular table salt)
½ tsp black pepper
1 lb ground beef
½ of an onion, diced
3 cloves of finely minced garlic
salt & pepper to taste
Flour for dredging
3 eggs, beaten with a splash of milk
Panko bread crumbs
Oil for frying
- Boil the potatoes in salted water until fork tender. Drain potatoes, put the potatoes back into the pot and add butter, salt and pepper. Mash the potatoes & add milk. Continue to mash until smooth. Set aside.
- Coat a frying pan with either olive oil or cooking spray. Sauté the onions and garlic on medium high until the onions are translucent and tender. Add the ground beef and cook until brown. Season with salt and pepper. Use a slotted spoon and add the cooked beef to the mashed potatoes. Stir to combine the beef and potatoes. Taste and season with addition salt and pepper if needed.
- Fill a pot or wok with about 1½ to 2 inches of oil and heat over medium high heat. (You want the oil to be deep enough to cover at least half of the patty)
- Shape about 1/3 C of the mixture into patties. Dredge the patty into flour, shaking off the excess and then dip the patty into eggs and then coat with panko crumbs.
- Carefully place the coated patty into the hot oil cook until golden brown on each side (about 2 minutes per side). Place fried patty onto a cooling rack while you fry the rest.
Yields: 15-18 patties.
Serve with rice, katsu sauce & enjoy! It’s best if eaten immediately.