Make 4 hard boiled eggs. While the eggs are cooking, finely chop the onion, and cut the bacon into 8 mm dice. Cook the bacon only.
When the egg are done, peel and cut them in half, and take out the yolks.
Put all the ingredients except for the egg white in a bowl, add salt, pepper and mayonnaise, and mix well.
The mixture will be a bit loose. Taste, and adjust the seasoning with salt and pepper.
Take an egg white in your hand, and fill the yolk with the mixture, to make an egg shaped mound.
Coat with flour, beaten egg and panko. The croquettes become easier to form after coating with flour, so press to neaten up the shape. Press again after coating with panko. You need to do this decisively.
Then just deep fry the croquettes. They do fall apart easily, so use a ladle or something to put them in the oil gently. Take them out when the panko are browned and crispy, and drain well.
Serve with shredded cabbage, or garnish with Italian parsley, chervil and so on to make it elegant.
We always use this tonkatsu sauce with egg croquettes. It matches really well. I recommend using a rich flavored sauce.
Story Behind this Recipe
This is my mother's recipe. It's sooo good.
Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor. When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart. Don't despair though, just re-form it and try again!