3/4 (mince 1/2 for the filling and leave the remaining 1/4 for the sauce)
Ground pork (optional)
Panko, plain flour, and egg
a small amount (for the apple stems, 4 mm cube)
Cook the apples and onion and mash while simmering. Grating them is also fine, but I don't recommend it since it produces too much liquid.
Add the ground pork, soy sauce, and sugar, and sauté for a while.
Boil and mash the potatoes. After a substantial amount of the liquid has evaporated from the apple mixture, stir in the potatoes. Divide the mixture into equal portions and shape them into apple-like balls.
Coat the croquette balls in the flour, beaten egg, and panko, then reshape. Make the indentations using chopsticks and your fingers.
Deep fry them in plenty of oil (over medium heat). Deep fry the burdock root cut into stem-like matchsticks, and set them into the croquettes.
Kids will love these with an apple-based sauce, made from boiling down a mixture of 1 tablespoon grated apple, 1 tablespoon honey, and 4 tablespoons Japanese Worcestershire-style sauce to a thick sauce.
Story Behind this Recipe
Aren't these croquettes shaped like apples cute? My husband and I came up with them together. But since it'd be a shame if they were just shaped like apples, we added plenty to the mixture as well.
It's autumn! There's a variety of apples, and so it's fun to compare the taste.