Follow these steps for perfect results
Beef offcuts
Thinly sliced
Potatoes
Peeled and diced
Onion
Finely chopped
Flour
For coating
Egg
Beaten
Panko breadcrumbs
For coating
Milk
Salt
Pepper
Freshly ground
Butter
Cut potatoes into bite-sized pieces.
Boil the potatoes until tender.
Drain the potatoes well.
Return the potatoes to the pan and dry them out by shaking the pan.
Finely chop the onion.
Melt butter in a frying pan.
Saute the onion until softened.
Add milk to the sauteed onion.
Season with 1/4 teaspoon of salt and pepper.
Mix the boiled potatoes and sauteed onion mixture in a bowl.
Add beef offcuts to the mixture.
Divide the mixture into portions.
Form the portions into patties with moistened hands.
Coat the patties in flour.
Dip the patties in beaten egg.
Coat the patties in panko breadcrumbs.
Deep fry the coated patties in 170C oil until golden brown.
Expert advice for the best results
Ensure the oil is at the correct temperature before frying for even cooking.
Don't overcrowd the fryer to prevent the oil temperature from dropping.
Everything you need to know before you start
15 minutes
Can be prepared ahead and fried just before serving.
Serve hot on a plate, garnished with parsley.
Serve with ketchup, tonkatsu sauce, or Japanese mayonnaise.
Serve with a side of salad.
The crispness of the lager will cut through the richness of the croquettes.
Discover the story behind this recipe
Popular Japanese comfort food, often found in bentos and as street food.
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