Baked Potato Croquette
Baked potato croquette
5 potatoes (yukon gold) peeled, cooked, and lightly mashed
1/2 onion, minced
1/2 carrots, minced
2 tablespoons can or fresh corn(optional)
salt and pepper to taste
1 Cup Japanese Panko bread crumbs, roast over a stove in a skillet until golden brown in low to medium heat.
4 Tablespoons flour
6 Tablespoon water
2 Tablespoons catsup
2 Tablespoons Worcestershire sauce
Prepare the potato.
Sautee the onion and carrots with a bit of butter or some olive oil. Add this to the mashed potato. (and corn)
Flavor it with salt and pepper.
Divide the mixture in to eights. Roll into balls and flatten them in the center.
Put them through the flour batter and roll them in the roasted panko and put them in a baking dish.
Bake for 15 minutes.
Baked at 380℉ for 15 minutes or till warm
Japanese style potato dish, croquettes are usually deep fried, but in this dish, panko bread crumbs are roasted on a stove until golden brown prior to baking.
Panko: Japanese style bread crumbs are coarse bread crumbs which you can find in the local stores.