Tuesday, 16 December 2014

Beef Croquette by Ronnie Chan

Beef Croquette


(Yield 15 pieces)

3 large russet potatoes (boiled in water for 45-50mins with skin on)

1 TBsp of salted butter

100ml milk

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). 

Set Aside.

~ 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 


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