Potato croquettes

Potato croquettes

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
450g all-purpose potatoes, peeled and roughly chopped
salt
4 spring onions, thinly sliced
white pepper
2 tablespoons plain flour
1 egg, lightly beaten
60g panko
oil, for frying
lemon wedges, to serve
mizuna or rocket leaves, to serve

Method

  1. Bring a saucepan of lightly salted water to the boil. Add the potato and cook for 20 minutes, or until tender. Drain and use a potato masher to mash until smooth. Stir through the spring onion and season with salt and pepper. Set aside until cool enough to handle.
  2. Divide the mixture into four even portions and mould the portions into patties, about 7–8 cm in diameter.
  3. Put the flour, egg and panko in separate bowls. Dust the patties with the flour, dip in the egg, then coat with the panko.
  4. Pour enough oil into a deep frying pan to reach 5 cm up the side of the pan and place over medium–high heat. Add the croquettes and cook for 1 minute on each side, or until golden.
  5. Drain on paper towel and serve with the lemon wedges and mizuna or rocket leaves.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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