- 1/2 Kg potatoes peeled and chopped
- 1 onion finely chopped
- 1 garlic cloves minced
- 2 Tbsp. neutral-flavored oil (vegetable, rice bran, canola, etc.) (for sautéing)
- 250g beef mince
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup beef broth
- Chopped Parsley
- ½ cup all-purpose flour
- 2 eggs
- 2 cups dried breadcrumbs
For Deep Frying:
- 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc)
Step 1 – Peel and cut the potatoes in quarters. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Simmer for 20 to 30 minutes or until tender. Drain well. Using a potato masher or a fork, mash potatoes. Set aside.
Step 2 – Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add beef broth, black pepper and salt (if needed). Cook, stirring, for 30 seconds. Add the meat mixture to the mashed potatoes in the large pot, leaving the cooking liquid behind as we don’t want to introduce too much moisture to the mixture. Add 2 tbsp of dried panko breadcrumbs and at the end you can add chopped parsley. Mix it all together until everything is combined. Cool for 20 minutes. for resting
Step 3 – Dust hands well with flour. Using the mixture and roll to enclose filling forming a sausage shape. You can make around 10 croquettes.
Step 4 – Place breadcrumbs in a shallow dish. Lightly beat remaining egg in a bowl. Dip croquettes, 1 at a time, in egg, then roll in breadcrumb mixture, pressing firmly to coat. Place on a large baking tray. Cover. Refrigerate for 1 hour or until firm.
Step 5 – Pour enough oil into a large shallow fry Pan, Heat over medium heat until hot. Fry croquettes, in batches, for 3 to 5 minutes or until golden. Transfer to a large baking tray lined with paper towel. Serve.
Step 6 – Use the dipping sauce as you like.