Heat some vegetable oil in a frying pan and fry the ground meat.
※ Use a paper towel to extract the excess fat from the meat while frying it.
Add the carrot and onion and fry. Add the ✩ ingredients when the onion is soft and transparent, and simmer it slowly over low heat.
Turn off the heat when it's simmered and let it rest until the potatoes are ready.
Boil the potatoes in enough salted water to cover them. Once boiled, let them drain in a sieve.
Mush the potatoes while they're still hot and mix it with other ingredients you prepared.
Spread it on a tray and divide it into 12 pieces.
Shape them while they're hot. Let them cool down completely.
Coat them first in flour, then egg, and then panko. Deep fry in vegetable oil.
They're still delicious even when they're cold so you can put them in bento (Japanese lunchboxes).
Try "Our Home Croquettes Western-Style (Recipe ID: 2017516)" as well if you like.
Curry version (Recipe ID: 2073562)
Our Home Croquettes Variation
Story Behind this Recipe
I've been eating these croquettes all the time but the ones I make always taste a little different from my mother's. I was going to ask her how to make it, but I haven't still asked. She made it for me recently and I realized that the difference comes from the amount of potatoes used. I think my croquettes are now similar to the ones my mom makes?
Make sure to extract the water from the ingredients. Shape the potato mixture while it's still hot and let it cool down before coating and dredging it.