Croquettes 254kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 06224
cooking time 40 minutes
comment Add onion and ground meat to boiled potato, form into oval shapes, dredge with batter and deep fry. It is a family-meal dish as well as a must-have item at meat shops and delicatessens.
image The croquette features the flavor of steamy potatoes.
Lean ground beef 60 g
Potatoes 140 g
Onion 40 g
Oil 1/2 tsp
Salt 0.4 g
Pepper to taste
Ground nutmeg to taste
Flour as needed
Egg (beaten) as needed
Bread crumbs as needed
Oil for deep frying as needed
Cabbage 60 g
Tomato 80 g
(A) Ketchup a little more than 1 tbsp

Cut the potatoes into same-sized irregular wedges (ran-giri) and finely chop the onion (mijin-giri).

In a pot, cover the potato wedges with water, cook until tender, and drain in a colander. Return the potato wedges to the pot and gently shake over heat to remove any remaining moisture. Coarsely mash the potato.

Heat the oil in a non-stick frying pan, add the onion and sauté until the onion is soft. Add the ground beef and season with the salt and pepper and the nutmeg. Add the onion mixture to the (2) potato and mix. Divide the mixture into four portions and shape each into an oval patty.

Flour the patties, dip into the beaten egg and dredge in the bread crumbs. Deep fry in the oil at 180oC until golden brown. For the sauce, mix the (A) ingredients. Place the julienned cabbage, the tomato wedges and a croquette on a plate, pour on the sauce and serve.

technique Leave a few lumps when you mash the potato.
  1. Cut the potatoes into same-sized irregular wedges (ran-giri) and finely chop the onion (mijin-giri).
  2. In a pot, cover the potato wedges with water, cook until tender, and drain in a colander. Return the potato wedges to the pot and gently shake over heat to remove any remaining moisture. Coarsely mash the potato.
  3. Heat the oil in a non-stick frying pan, add the onion and sauté until the onion is soft. Add the ground beef and season with the salt and pepper and the nutmeg. Add the onion mixture to the (2) potato and mix. Divide the mixture into four portions and shape each into an oval patty.
  4. Flour the patties, dip into the beaten egg and dredge in the bread crumbs. Deep fry in the oil at 180oC until golden brown. For the sauce, mix the (A) ingredients. Place the julienned cabbage, the tomato wedges and a croquette on a plate, pour on the sauce and serve.