Potato Croquette (Dinner 15 July)
Croquette is a french dish. Make ball shape with mash potato and cast with flower and coat with beaten egg and covered with grated bread. Then make them deep-fried. It was introduced to Japan in Meiji Era (1868-1912) and became very popular menu.
I usually add white sauce (sauce béchamel) into the mash potato. It create creamy, rich croquette!! I make extra large potion of white sauce to make another kind of croquette, creamy croquette will be introduced later.
Ingredients1 large baking potato
1/2 middle size onion
25g butter (unsalted)
1 cup (125cc) milk
1 egg (beaten in a small ball)
4 tablespoons plain flour
30g Panko (bread crumbs, can get at oriental shops),
salt and pepper
- Boil or microwave the potato till it gets tender (I usually make a bit hard to enjoy two kinds of texture of potato smooth and rough) and mash it in a bowl
- (Making white sauce) Chop the onion into pieces, fry with butter in a frying pan till it gets translucent, and add a tablespoonful plain flower and keep frying together in a small temperature for 1 mins
- Allow the pan slightly cool down then add the milk. Then keep stirring till the sauce thick.
- Add half potion of white sauce into the mash potato. (I stored the half of white sauce in the freezer)
- Mix the potato and white sauce, separate the dough into 6 potions and make them balls by a hand. If you grease your hand with vegetable oil, the dough won't be stick to your hand
- Cast potato balls with flower, put into the beaten egg and then dress them with panko
- Deep-fry the potato balls.
|Panko (left), beaten egg, flour (right)|
|Potato balls dressed with panko|
Serve the croquette with thin sliced cabbage with sauce (mix 1 teaspoonful soy sauce and ketchup with 3 table spoonfuls HB sauce)
Total time for preparation: 40 mins
Total cost: 1.20 pounds