Posted by Vivian in
Potatoes
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
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