(Yield 15 pieces)
3 large russet potatoes (boiled in water for 45-50mins with skin on)
1 TBsp of salted butter
150g minced Beef
1/2 White Onion finely diced
50g fresh button mushroom finely diced
Salt, Pepper and sugar to taste
Some plain flour for coating.
1 egg beaten + some milk for coating.
Some bread crumb for coating.
Some olive oil + Butter
Oil for deep frying.
~Check if the potatoes have cooked thru by pricking a fork into it.
~After the potatoes cooked, put in tap water to cool and peel it's skin.
~ Mash the potatoes in a mixing bowl.
~When is almost done, add in 1 Tbsp butter, some salt and pepper continue to mash.
~ Add milk gradually and mash/mix till it is soft and creamy. (check taste, add salt and pepper if require).
~ In a frying pan, add some olive oil + butter. Add in onion and mushroom cook till fragrant. Add some
salt, pepper and little sugar for seasoning. Add in minced beef, continue to stir fry till beef is cooked.
~ Mix in the beef/onion/mushroom mixture into mashed potato and combine well.
~ prepare 3 plates for flour / egg / bread crumb coating.
~ Using a Tbsp scoop a large portion of potato mixture put into flour.
~ shape/coat the croquette and pat off excess flour.
~ transfer and dip into egg wash.
~ coat with bread crumb, and shape the croquette. Make sure to pat tightly the crumb.
~ Send to deep fry to golden brown.
~ Serve while still warm with tonkatsu sauce and sesame mayo (3 Tbsp mayo 1 Tbsp kewpie sesame