Japanese Potato Croquettes

Updated at: Thu, 17 Aug 2023 11:28:12 GMT

Step 1

Bring a large pot of water to the boil. Wash, peel and chop your potatoes. Boil for 15 minutes til tender - then drain. Return potatoes to the dry pot and stir for a few minutes on low heat to evaporate any leftover water. (This helps to prevent croquettes from going soggy)

Step 2

In a fry pan add 1-2 tbsp oil and sautée onions on low heat for 5-10 minutes to reduce moisture. Add your plant-based mince and fry til mince is cooked.

Step 3

In a large mixing bowl mash the potato with the melted butter. Sprinkle with bouillon powder and mustard powder, add the onion and mince mix, finely chopped carrot and mix to combine. Shape into small patties once the mixture is cool enough and transfer patties to fridge. Cool completely before coating and frying

Step 4

Prepare 3 medium/large sized bowls. In the first bowl place all dry dredge ingredients and mix. In the second bowl place all wet dredge ingredients and mix. In the final bowl place the panko breadcrumbs. Once the potato patties are cold, coat them in the flour mix, shake any excess off, dip in the wet dredge and immediately coat in panko bread crumbs. Place onto a rack and repeat til all patties are crumbed.

Step 5

Heat a few inches of oil in a tall saucepan or a pot to 180ºC. Deep fry patties in batches for a few minutes until golden brown then drain on some paper towel. Serve with tonkatsu sauce!

Step 6

To make the sauce combine all tonkatsu sauce ingredients in a small bowl and mix. Serve with finely shredded cabbage

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