For extra flavor, consider adding a pinch of grated ginger or garlic to the beef mixture while cooking. Ensure the oil is hot enough before frying to achieve a crispy exterior. If the oil is not hot enough, the croquettes will absorb too much oil and become soggy. Serve immediately with Tonkatsu sauce, Japanese mayonnaise, or your favorite dipping sauce.
Yummylicious Japanese Beef Croquettes
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING10 People
-
VIEWS118
These exquisite Japanese croquettes meld savory ground beef with creamy mashed potatoes and sweet onions. Encased in a delicate panko crust and fried to a perfect golden crisp, each bite is an explosion of flavor and texture. Ideal as an appetizer or snack, they're simply irresistible!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate20 g
-
Cholesterol69 mg
-
Fiber2 g
-
Protein10 g
-
Saturated Fat5 g
-
Sodium196 mg
-
Sugar2 g
-
Fat14 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Boil the Potatoes: In a large pot, combine the chopped potatoes with salted water. Bring to a boil and cook until fork-tender (approximately 15 minutes). Drain the potatoes thoroughly and transfer them to a large bowl.
02
Step
10 mins
Mash the Potatoes: Add the butter to the drained potatoes and mash until smooth and creamy. Set aside to cool slightly.
03
Step
2 mins
Sauté the Aromatics and Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until softened and translucent (about 5 minutes). Add the ground beef and soy sauce. Cook, breaking up the beef with a spoon, until browned and all liquid has evaporated (approximately 8-10 minutes).
04
Step
8 mins
Combine the Mixtures: Add the cooked beef and onion mixture to the bowl of mashed potatoes. Stir well to combine thoroughly, ensuring an even distribution of flavors.
05
Step
5 mins
Prepare for Frying: Heat 1/2 cup of vegetable oil in a deep skillet or wok over medium-high heat. Ensure the oil is hot enough for frying (around 350°F or 175°C).
06
StepShape and Coat the Croquettes: Shape the potato and beef mixture into 10 equal-sized balls, then gently flatten them into patties. Dredge each patty in flour, ensuring it is lightly and evenly coated. Dip the floured patty into the beaten eggs, allowing any excess to drip off. Finally, coat the patty thoroughly with panko bread crumbs, pressing gently to adhere.
07
StepFry the Croquettes: Carefully place the coated patties into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on each side (approximately 2-3 minutes per side).
08
StepDrain and Serve: Remove the fried croquettes from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Larissa Hickle
May 23, 2025I baked them instead of frying, and they turned out great!
Cecelia Purdy
Apr 7, 2025My kids love these! They're now a regular on our menu.
Chyna Robel
Mar 26, 2025The panko coating makes them so crispy. Will definitely make again!
Grady Greenfelder
Nov 10, 2024The chilling step is crucial. Don't skip it!
Raina Langosh
Oct 24, 2024A bit time-consuming, but totally worth the effort!
Otho Farrell
Sep 16, 2024I added some finely chopped carrots to the beef mixture, and it was delicious.
Nora Romaguera
Aug 10, 2024These are amazing! My family devoured them in minutes.
Lucious Block
Apr 25, 2024The tonkatsu sauce is a must-have with these.