Step-by-Step Guide to Make Super Quick Homemade Our Family's Potato Croquettes

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Quick Our Family's Potato Croquettes. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Try sandwiches with unique breads. Surprisingly, my children love trying new items. It's an uncommon trait that I'm extremely grateful. Trust me I know all too well how fortunate I am. My youngest however, has a small issue with thick or crusty bread. Her favourite sandwich choice is now Hawaiian candy rolls. We set the beef, cheese, mustard, and pickle in her roster as if it were a bun and she is thrilled. Additional fantastic notions consist of hollowing out crusty rolls and filling them using roast beef and cheddar. It is possible to replicate this on your oven for a couple of minutes for a infrequent sandwich cure. The cooking area is very minimal and you usually do not have to have comprehensive knowledge of whatever to organize or delight in those easy snacks.

Many things affect the quality of taste from Our Family's 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 Our Family's 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 Our Family's Potato Croquettes is 21 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Our Family's Potato Croquettes using 8 ingredients and 10 steps. Here is how you can achieve that.

These potato croquettes are actually cheap. Only spent ¥803 (¥198 for danshaku potato + ¥80 for onion + ¥200 for ground beef + ¥40 for tempura flour + ¥276 for 2 bags of fresh breadcrumbs + ¥9 for each soup stock cube) = ¥38 for one croquette (not counting the oil and pepper) to satisfy a growing child. If you're using ground meat with lots of fat, it gets too oily when you stir-fry, making it difficult to form the croquettes. Wipe the oil if necessary. Steam it unpeeled + use soup stock cubes to make it more delicious. The key for a crispy coating is readymade tempura flour + fresh panko bread crumbs + cooking in high temperature. Recipe by Daikichi neko

Ingredients and spices that need to be Take to make Our Family's Potato Croquettes:

1. 11 Potatoes
2. 2 medium Onions (minced)
3. 200 grams Minced meat
4. 1 Chicken soup stock cubes
5. 1 Storebought tempura flour
6. 1 Fresh panko
7. 1 Coarsely ground black pepper
8. 1 Oil for deep frying

Steps to make to make Our Family's Potato Croquettes

1. Rinse the potatoes and steam (unpeeled) for about 30 minutes. ＊The potatoes are more delicious when left unpeeled: they'll keep their aroma and umami this way.
2. While the potatoes are steaming, stir-fry the meat and minced onions.
3. When the meat is thoroughly cooked and onions translucent, tilt the frying pan and wipe any excess oil.
4. Add pepper and soup stock cubes. Crush cubes as you stir. When mixed well, turn the heat off and wait for the potatoes to finish steaming.
5. When the potatoes are done, peel the top skin only, and add into the mixture prepped in Step 4.
6. Mash the potatoes while it's hot, and combine with meat and onions.
7. Form into flat balls. (I made 7 round-shaped croquettes for bentos in picture above)
8. Use your left hand for water-dissolved tempura flour, and your right hand for fresh panko, and coat in order. Deep-fry in high temperature (at least180℃) until golden brown. Your right hand is also in charge of chopsticks for frying.
9. ※The croquettes will burst if the temperature of the oil is too low. The filling is already cooked, so the oil should be very hot. Just think that you're deep-frying the coating only.
10. Dredge with tempura flour, fresh panko, and deep-fry! Do it all in one go. It tastes better if immediately fried after being coated with panko.

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