Anyway, I digress~ onward to the curry croquettes! So, as I've said, if you've a bit of leftover filling, egg wash, and panko from the curry bread recipe, you can totally make use of them in this recipe. =)
Curry Croquettes (カレークロケット)
We'll need:
4~5 medium-sized russet potatoes (peeled, boiled and cooled)
left-over curry filling from the curry bread (or just halve the recipe)
1.5 cups vegetable of choice (blanched and diced) or frozen vegetable medley
-egg wash-
1/4 c. milk
2 eggs
left-over panko (or 1.5 cups)
Oil for frying
ketchup, tonkatsu or okonomiyaki sauce for serving (optional)
Utensils:
large mixing bowl
spatula
measuring cups
fork
two shallow dishes
baking sheet lined with parchment
heavy pot
candy thermometer
frying spider
cooling rack or a a few dishes lined with paper towels
~In the mixing bowl, mash the potatoes with the fork until there are no visible lumps of potato. Then add the curry filling into the bowl, mix with spatula until evenly incorporated. Next, add the vegetables and mix well. With wet hands, carefully shape the potato mixture into balls (as large or as small as you like) and place onto the parchment-lined baking sheet. Freeze until firm (about 20-30mins).
~In one of the shallow dishes prepare the egg wash by whisking together the eggs and milk. Place the panko in the other. Remove the potato balls from the freezer and quickly dredge in the wash and then in the panko crumbs, return each prepared croquette back onto the baking sheet. Fill the heavy pot halfway with oil and heat on med-high, until it reaches 350F (about 8-10mins). Fry the croquettes, two or three at a time, until golden (about 10-15mins). Remove with the spider and place on a cooling rack or paper towel-lined plates to drain.
Serve with tonkatsu or okonomiyaki sauce, or if those aren't available, you can use ketchup or even steak sauce.
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