Ingredients:

  • 2 lbs Potatoes (Russet or suitable high-starch variety), peeled and quartered
  • 2 Tbsp Unsalted Butter
  • ¼ cup Whole Milk or Heavy Cream, warmed slightly
  • 8 oz Ground Beef (80/20 lean ratio recommended)
  • 1 medium Yellow Onion, finely diced
  • 1 Tbsp Soy Sauce (Dark or standard)
  • 1 tsp Granulated Sugar
  • Salt and Freshly Ground Black Pepper, to taste
  • ½ cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 2 cups Panko Breadcrumbs (Japanese style)
  • 4 cups Neutral Oil (Canola, Vegetable, or Sunflower), for frying

Instructions:

  1. Boil the Potatoes: Place peeled potatoes in salted cold water. Bring to a boil, then reduce heat and simmer until fork-tender (15-20 minutes).
  2. Drain and Mash: Drain thoroughly. Mash immediately, adding the warmed butter, milk/cream, salt, and pepper. Mash until smooth, ensuring no large lumps remain. Set aside.
  3. Sauté the Aromatics: Heat a tablespoon of oil in the skillet over medium heat. Add the diced onions and sauté until soft and translucent (about 5-7 minutes).
  4. Brown the Beef: Increase heat to medium-high. Add the ground beef to the pan. Break it up with a spoon and cook until fully browned. Drain off any excess fat.
  5. Season the Filling: Return the beef and onions to the heat. Add the soy sauce and sugar. Stir constantly until the liquid has evaporated and the beef mixture is well-coated and slightly glossy.
  6. Combine the Dough: Gently fold the seasoned beef mixture into the mashed potatoes. Do not overmix; we want a homogenous, savoury dough. Taste and adjust seasoning.
  7. Chill the Dough (Crucial Step): Transfer the mixture to a shallow baking dish, flatten it slightly, cover, and refrigerate for at least 60 minutes. This firming step prevents the croquettes from falling apart during frying.
  8. Shape the Croquettes: Once chilled, scoop ¼ cup (approx. 75g) portions. Roll into a smooth ball, then gently flatten into an oval or cylindrical patty (approx. 3.5 inches / 9 cm long and 1 inch / 2.5 cm thick).
  9. Set up the Breading Station: Place flour, beaten eggs, and Panko in three separate shallow dishes.
  10. The Triple Coat: Working gently, dredge each croquette: 1. Lightly coat in flour (shake off excess). 2. Dip into the beaten egg (allow excess to drip off). 3. Roll generously in the Panko breadcrumbs, pressing lightly to ensure full adhesion.
  11. Heat the Oil: Pour neutral oil into a heavy pot. Heat to 340°F–350°F (170°C–175°C). Use a deep-fry thermometer.
  12. Fry until Golden: Carefully place 3-4 croquettes into the hot oil (do not overcrowd the pot). Fry for 3-4 minutes, turning halfway, until they achieve a deep, uniform golden-brown colour.
  13. Drain and Serve: Remove croquettes and place them on a wire rack to drain excess oil. Serve immediately while piping hot.