Boil the potatoes on the stovetop or in the microwave as described in Step 2. Mince the onions and carrots.
If you're using a microwave, peel off the skin, cut into quarters, and wash off with water. Put them into a microwave-safe container etc., place a plastic wrap on top, and heat for 15 minutes at 600W. Let it rest for 10 minutes afterwards.
Heat a frying pan over medium heat and sauté the ground meat without oil. Enough fat will come out of the meat.
Add the onions and carrots and keep sautéing. Add salt and pepper.
After about 3 minutes of sautéing, lightly stir the curry powder at the edge of the frying pan.
Add the water and ingredients marked ✩ and let it simmer until the liquid evaporates.
Mash the potatoes with a masher etc. while still warm.
Combine the mashed potatoes with the mixture from step 6 and mix well. Let the excess moisture to evaporate over heat. Be careful not to let it burn.
Let it cool by spreading it out in a shallow container. While still warm, divide and shape it into your preferred numbers/sizes and let it cool.
Coat with flour, egg, and panko in that order.
Deep-fry in oil.
It's delicious while hot but it's also very tasty even after cooling so I recommend using it for bentos.
Story Behind this Recipe
This is one of the variation recipes from our croquette-loving family.
- If you're microwaving the potatoes, leave some space between them and the plastic wrap. Keep the wrap on while you're letting it rest. - Shape the croquette while it's still warm, and coat once it has cooled down! - You can use the curry powder as listed exactly in the recipe if you're serving this to adults. Adjust the amount when serving to little kids though, since the aftertaste is a bit spicy.