Baked Croquette

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Onion, large

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Tonkatsu sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Oil

• Bread & Baked Goods

  • 2 1/2 cup Panko

• Dairy

  • 1 tbsp Butter

• Other

  • 2 lb (900 g, about 4 russet potatoes

Found on justonecookbook.com

Ingredients

• 2 lb. (900 g, about 4) russet potatoes
• 1 large onion
• 3 Tbsp. oil (olive oil, vegetable oil, etc), divided
• 1 lb. ground beef
• Freshly ground black pepper
• 1 tsp. Kosher salt (or ½ tsp. regular table salt), divided
• 2 ½ cup (125 g) panko
• 1 Tbsp. butter (if you use unsalted butter, increase the amount of salt)
• 3 large eggs
• ½ cup (60 g) all-purpose flour
• Tonkatsu sauce (Homemade Tonkatsu Sauce recipe)

Directions

• Peel and cut potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 1 inch (2.5 cm). Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.
• While cooking the potatoes, you can finely dice the onion.
• In a large fry pan, heat 1 Tbsp. oil on medium high heat and sauté the onion until soft. Then add the meat and cook until no longer pink.
• Season with freshly ground black pepper and ¼ tsp. salt. Remove from the heat and set aside.
• Combine the panko and 2 Tbsp. oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish and allow to cool.
• When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.
• Mash the potatoes and season with freshly ground black pepper, ½ tsp. salt, and 1 Tbsp. butter.
• Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.
• While the mixture is still warm, but not hot, make thick oval patties, about ½ inch thick. Let the patties rest in the refrigerator for 15-30 minutes.
• Preheat the oven to 400F (204C). Coat the patties with flour and pat off any excess flour.
• Then coat the patties with eggs and finally panko.
• Bake at 400F (204C) for 10 minutes. Serve with Tonkatsu sauce.
• To save for later, you can freeze croquettes up to 1 month and reheat in a toaster oven or oven without defrosting.