Servings | serves |
Ingredients
- 8 Potatoes peeled and cut into medium-sized chunks
- 2 teaspoons Salt
- 1 cup Ham chopped into small pieces
- ¾ cup Cheese chopped into small pieces
- ½ Green Onions chopped
- 1 teaspoon Pepper
- 1 tablespoon Milk
- 1 cup Plain Flour
- 4 Eggs beaten
- 2 cups Panko Breadcrumbs
- Oil for frying
- Green Cabbage shredded, to serve
- Tonkatsu Sauce to serve
Ingredients
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Instructions
- Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
- Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
- Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
- Mash the potatoes until no large chunks remain.
- Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
- Mix until evenly incorporated.
- Shape the potato mixture into 2-inch discs.
- Separate the flour, eggs, and bread crumbs into separate bowls.
- Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
- Heat oil in a pot to 350°F/180°C.
- Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
- Cool, then serve with the cabbage and sauce.
- Enjoy!
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