Ingredients:

  • 1 lb (454 g) Russet potatoes, peeled and quartered
  • 1 tbsp (15 ml) vegetable oil
  • 8 oz (227 g) ground beef (preferably lean)
  • 1 medium yellow onion, finely diced
  • 1 large carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 ml) granulated sugar
  • 1/2 tsp (2.5 ml) ground ginger
  • Salt and freshly ground black pepper to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (160 g) panko breadcrumbs
  • 3-4 cups (720-960 ml) vegetable oil, for deep frying

Instructions:

  1. Boil potatoes until tender. Drain and mash (or rice) until smooth. Set aside.
  2. Sauté onion, carrot and garlic in oil until softened. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  3. Stir in soy sauce, Worcestershire sauce, sugar, and ginger. Season with salt and pepper. Cook for a few more minutes until the sauce thickens slightly.
  4. Mix the cooked beef mixture with the mashed potatoes until well combined. Taste and adjust seasoning as needed.
  5. Scoop portions of the mixture and form into oval or round shapes. Place on a baking sheet lined with parchment paper.
  6. Refrigerate the formed croquettes for at least 15 minutes to firm up. This helps them hold their shape during frying.
  7. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  8. Dredge each croquette in flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs. Make sure they're fully coated - no bald patches allowed!
  9. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  10. Carefully lower a few croquettes at a time into the hot oil. Fry until golden brown and crispy on all sides, about 2-3 minutes per side.
  11. Remove croquettes with a slotted spoon and place on a wire rack to drain excess oil. Serve immediately.