Beef and Potato Croquette

Shaun Presland
Cook time 1 hour
Servings 20

Ingredients

800ml Dashi
500g potato desiree whole, skin on
500g wagyu mince
2 tbsp vegetable oil
250g brown onion, finely diced
8g salt
5g white pepper
200g panko breadcrumbs
4 eggs
200g plain flour
Vegetable oil for deep frying

Beef and Potato Croquette

Method

Place potatoes (whole, skin on) on the stove and cover with dashi. Bring to the boil and turn to a simmer for 45 minutes. Cook potatoes until they are just about to fall apart again.

Sauté the onions in vegetable oil, season with salt and white pepper and remove from the pan. Lightly sauté wagyu in a pan. Combine the cooked wagyu mince with the sauteed onion.

Remove the skin of the potatoes and mash. Combine the potatoes and the meat mixture. There should be no visible chunks of potatoes – check seasoning and adjust if necessary.

Using a spoon, make balls of the mixture, then dust in flour, egg wash and panko crumb. Deep fry in vegetable oil at 180C until golden brown, approximately 3 minutes.

Awesome side for wagyu teriyaki – deep fried, panko beef mash. Best with tonkatsu sauce/carrot puree.