Ingredients:

  • 1 lb (450g) Russet potatoes, peeled and cubed
  • 1 tbsp (15ml) vegetable oil
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • ½ lb (225g) ground beef (or pork, or a combination)
  • 1 tbsp (15ml) all-purpose flour
  • 2 tbsp (30ml) Japanese curry roux (store-bought, such as Golden Curry brand, mild level)
  • ½ cup (120ml) beef broth (or water)
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) Worcestershire sauce
  • Salt and black pepper to taste
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (about 100g) panko breadcrumbs
  • Vegetable oil, for deep frying (about 4-6 cups)

Instructions:

  1. Boil potato cubes until tender. Drain well and mash until smooth. Set aside to cool slightly.
  2. Sauté onion in oil until softened. Add ground beef and cook, breaking it up, until browned.
  3. Sprinkle flour over the beef mixture and cook for 1 minute. Stir in beef broth, soy sauce, and Worcestershire sauce. Add curry roux and simmer until thickened. Season with salt and pepper.
  4. Gently mix the curried beef mixture into the mashed potatoes until well combined.
  5. Transfer the mixture to a baking sheet and spread out evenly. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent skin from forming. Refrigerate for at least 1 hour (or up to overnight) until firm.
  6. Scoop out portions of the chilled mixture and shape into oval or cylindrical croquettes.
  7. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Dredge each croquette in flour, dip in egg, then coat thoroughly with panko.
  8. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully add croquettes in batches (don't overcrowd the pot!) and fry until golden brown and heated through, about 2-3 minutes per side.
  9. Remove croquettes with a slotted spoon or spider strainer and place on a wire rack to drain excess oil. Serve hot.