Recipe of Any-night-of-the-week Butcher-style Potato Croquettes

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Make Homemade Butcher-style Potato Croquettes. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Butcher-style Potato Croquettes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butcher-style Potato Croquettes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butcher-style Potato Croquettes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Butcher-style Potato Croquettes using 12 ingredients and 19 steps. Here is how you cook it.

Butchers use lard in the frying oil, but vegetable oil alone is delicious enough! ● Make sure the cook the potatoes in their skins. ● If you add flour and water to the beaten egg coating, the croquettes will stay crisp even when they're cold. ● Deep fry the croquettes at a high temperature for a short time, i.e. at 200 °C for less than 2 minutes. ● Don't use new potatoes. ● Don't forget to add the nutmeg. Recipe by Cooking S Papa

Ingredients and spices that need to be Get to make Butcher-style Potato Croquettes:

1. 500 grams Potatoes (waxy boiling potatoes such as May Queen)
2. 200 grams Ground meat - beef and pork mix
3. 1/2 Onion
4. 1/2 tsp each Pepper, nutmeg, salt
5. 1 tbsp each Sugar, mirin, sake
6. 3 tbsp Soy sauce
7. 1 Cabbage, cherry tomatoes etc. to serve on the side
8. For the batter:
9. 1 Egg
10. 2 tbsp Water
11. 1 tbsp Flour
12. 1 Panko

Instructions to make to make Butcher-style Potato Croquettes

1. Wash the potatoes well, remove any eyes, and wrap them in plastic wrap while they're still wet. Microwave for 6 minutes. Potatoes taste better cooked in their skins.
2. If a bamboo skewer goes through easily, the potatoes are done. If they are still hard, microwave for a bit longer.
3. Make a shallow cut in the skin and peel the skin off. You can peel the potatoes more easily if you hold them with paper towels as you peel.
4. Mash the potatoes. It's easy if you use an egg slicer.
5. Mash the potatoes up finer using a spatula. New potatoes don't have a lot of sweetness, so avoid using them if possible.
6. Chop up the onions fairly roughly.
7. Put some oil in a frying pan and stir fry the ground meat. Don't break it up too fine. Keep cooking until the fat that comes out of the meat runs clear.
8. Take the meat out of the frying pan and add the onion. Stir fry it slowly over low heat, to draw out its sweetness.
9. When the onion is golden brown, return the meat to the frying pan and mix it all together. Season with nutmeg, salt and pepper.
10. Spread the meat mixture out in a shallow tray to cool.
11. Add sugar, mirin, sake and soy sauce to the mashed potatoes. Mix well to distribute the flavors.
12. Combine the mashed potatoes and meat, and mix well.
13. Spread the potato-meat mixture out in a shallow tray and divide into 12 portions. Form each portion into a flattened oval.
14. Make the coating. Put 1 egg, 1 tablespoon of flour and 2 tablespoons of water in a bowl and mix well. Coat the croquettes with this mixture, then coat well with panko.
15. Heat up the frying oil to 200°C. If you fry the croquettes at a low temperature, steam will come out of the filling and the croquettes may burst. Gently put in the oil using a spatula.
16. Make sure to fry the croquettes for less than 2 minutes. Turn them over 1 minute after placing them in the frying oil. They'll brown nicely in 2 minutes if the oil temperature is 200°C.
17. Remove the crumbs in the oil diligently.
18. Drain the oil off well.
19. Arrange the croquettes on serving plates with shredded cabbage and cherry tomatoes and serve. These croquettes are well flavored so you don't need to serve with sauce.

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Any-night-of-the-week Butcher-style Potato Croquettes. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!