Ingredients:
- 1 tbsp (15 ml) vegetable oil
- ½ medium onion, finely chopped (approx. 75g)
- ½ lb (225g) ground beef or pork
- 1 tbsp (15 ml) all-purpose flour
- 2 tbsp (30 ml) Japanese curry roux (e.g., Golden Curry, Java Curry). (About 2 blocks)
- ½ cup (120 ml) water
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- Salt and black pepper to taste
- 1 ½ lbs (680g) Russet potatoes, peeled and quartered
- 2 tbsp (30g) unsalted butter
- ¼ cup (60 ml) milk
- Salt and black pepper to taste
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (80g) panko breadcrumbs
- Vegetable oil, for frying (enough to reach 2-3 inches in the pot)
Instructions:
- Prepare the Curry Filling: Sauté onion, brown ground meat, stir in flour, add water, curry roux, soy sauce, and Worcestershire sauce. Simmer until thickened. Season. Cool slightly.
- Cook the Potatoes: Boil potatoes until tender. Drain and mash with butter and milk. Season.
- Combine Filling and Potato: Gently fold the curry filling into the mashed potatoes, being careful not to overmix.
- Shape the Croquettes: Form the potato mixture into oval or round shapes (approx. 2-3 inches wide). Chill for at least 15 minutes.
- Breading Station: Set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
- Bread the Croquettes: Dredge each croquette in flour, then dip in egg, and finally coat thoroughly with panko.
- Fry the Croquettes: Heat oil to 350°F (175°C). Fry croquettes in batches until golden brown and crispy (about 2-3 minutes per side).
- Drain and Serve: Remove croquettes with a slotted spoon, drain on paper towels, and serve immediately.