Ingredients:

  • 1½ lb Russet potatoes, peeled and cubed
  • 8 oz lean ground beef
  • 1 small yellow onion, finely minced
  • 1 medium carrot, finely diced
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp sugar
  • 1 tbsp unsalted butter
  • 2 tbsp whole milk
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • 2 cups avocado oil

Instructions:

  1. Place cubed potatoes in a pot of salted water, bring to a boil, and simmer for 12-15 minutes until fork-tender.
  2. Drain potatoes thoroughly and return them to the hot pot for 1 minute over low heat, shaking constantly to steam off excess moisture.
  3. Mash the potatoes until velvety smooth, stir in 2 tbsp whole milk, and set aside to cool.
  4. Heat 1 tbsp unsalted butter in a skillet over medium heat; add minced onion and diced carrots, cooking until translucent.
  5. Add 8 oz lean ground beef to the skillet, breaking it apart with a spoon, and cook until browned and reached an internal temperature of 160°F (71°C).
  6. Stir in 1 tbsp reduced-sodium soy sauce and 1 tsp sugar, simmering for 2 minutes until the liquid has evaporated.
  7. Fold the beef mixture into the mashed potatoes and season with 3/4 tsp salt and 1/4 tsp black pepper, mixing until fully incorporated.
  8. Shape the mixture into 8 oval patties (about 3 inches long), place them on a parchment-lined baking sheet, and refrigerate for 30 minutes.
  9. Set up three bowls: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1½ cups panko breadcrumbs.
  10. Coat each chilled patty in flour (shaking off excess), dip in egg, and press firmly into panko until completely covered.
  11. Heat avocado oil in a deep skillet to 350°F (180°C).
  12. Carefully slide in 3-4 patties (cook in batches if they don't fit in one layer) and fry for 2-3 minutes per side until the exterior is chestnut brown and crisp.
  13. Remove with a slotted spoon and drain on paper towels.