1. Boil potatoes until tender. 2. Meanwhile, in a large frying pan, saute the ground beef, carrots and onions. 3. Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender. 4. Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes. 5. Combine the meat mixture with the potato mixture in a large bowl. 6. In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs. 7. Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter. 8. Roll ball in flour and thoroughly coat it. 9. Next, roll the ball in the beaten eggs. 10. Finally, roll the ball in the Panko crumbs, thoroughly coating it. 11. I recommend completing all 'balls' up to this point, as the next step goes quickly. 12. Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees. 13. Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed. 14. Using tongs, place cooked korokkes on a paper towel lined plate. 15. Serve with Tonkatsu sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
