Potato Croquette‏

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Years back whenever I asked my mum (some other experienced cook) for a recipe, she would rattle on with the list of seasonings required without specifying the amount needed. I always end up scratching my head and feeling terribly unsure if I can get the taste right.

Years on, I can finally relate to it. Because after all that mucking around a kitchen, most people don’t measure what goes in, often relying on the smell and colour as a gauge.

This is one fuzzy instance as this was made from some leftover mashed potatoes and I can’t tell how heavy that was. Hopefully my guess-timation here isn’t too far off.


Ingredients:
  • 3 potatoes
  • 100 gm salted butter
  • 1 carrot (finely diced)
  • 1 onion (finely diced)
  • Powdered seaweed (optional)
  • Panko
  • Plain flour
  • 1 beaten egg
  • Corn kernels can be added as well if desired

Preparation:
  • Boil potatoes in a pot of water. Remove from water when potatoes are cooked. Peel and mash with salted butter while the potatoes are still warm.
  • Stir-fry onion and carrot with a non-stick pan till cooked.
  • Combine carrots, onions and mashed potato, with a few sprinkles of powdered seaweed. Mix well.
  • Using a tablespoon, scoop a heap of the mixture into palm and mould into preferred shape.
  • Coat potato croquette with flour, followed with egg and lastly with panko.
  • Fry till golden brown
  • Can be served with tonkatsu sauce as a dip.

Number of Servings: 4