Ingredients:

  • 1 tbsp (15 ml) Vegetable Oil
  • ½ medium (75g) Onion, finely chopped
  • 8 oz (225g) Ground Pork or Beef (around 15% fat)
  • ½ cup (75g) Carrot, finely diced
  • ½ cup (75g) Potato, finely diced (Russet or Yukon Gold recommended)
  • ½ cup (120 ml) Water
  • 2 blocks (approx. 40g) Japanese Curry Roux (mild, medium, or hot, to taste)
  • 1 tbsp (15 ml) Soy Sauce
  • 1 tsp (5 ml) Worcestershire Sauce
  • Salt and Black Pepper, to taste
  • 1 lb (450g) Russet Potatoes, peeled and cubed
  • ¼ cup (60ml) Milk
  • 2 tbsp (30g) Unsalted Butter
  • Salt and Black Pepper, to taste
  • ½ cup (60g) All-Purpose Flour
  • 2 Large Eggs, beaten
  • 2 cups (approximately 100g) Panko Bread Crumbs (Japanese bread crumbs)
  • Vegetable Oil, for deep frying (enough to fully submerge the croquettes)

Instructions:

  1. Boil potatoes until tender, drain, and mash with milk, butter, salt, and pepper. Set aside.
  2. Sauté onion in oil. Add ground meat and cook until browned. Stir in carrots and diced potatoes. Add water and cook until vegetables are tender.
  3. Reduce heat and stir in curry roux until melted and smooth. Season with soy sauce, Worcestershire sauce, salt, and pepper. Simmer until thickened.
  4. Gently mix the curry filling into the mashed potatoes. Taste and adjust seasonings if needed.
  5. Form the mixture into oval or round shapes. Place on a baking sheet lined with parchment paper. Chill for at least 30 minutes.
  6. Set up a breading station: flour in one bowl, beaten eggs in the second, and panko bread crumbs in the third.
  7. Dredge each croquette in flour, dip in egg, and then coat generously in panko bread crumbs, making sure to get full coverage.
  8. Heat vegetable oil to 350°F (175°C) in a deep fryer or large pot.
  9. Carefully lower croquettes into hot oil, frying in batches to avoid overcrowding the fryer. Cook until golden brown and crispy, about 2-3 minutes per side.
  10. Remove croquettes with a slotted spoon and place on a wire rack to drain excess oil. Serve immediately.