Potato and Vegetable Croquettes
Crisp breadcrumbed potato and vegetable croquettes with a spicy mayo for dipping. From Kikkoman's collection of Street Food recipes. Suitable for vegetarians.
- Serves4
- Preparation Time20 mins
- Additional Timeplus 1 hour for chilling
- Cooking Time35 mins
Nutrition per serving
- Energy432 Kcals
- Protein8.1g
- Carbohydrates41.9g
- Fat25.4g
Ingredients
For the sauce
- 80 g mayonnaise
- 1 tbsp. Kikkoman Ponzu
- 1 tsp. turmeric, ground
- ½ tsp. Tabasco sauce
- ½ tbsp. black sesame
For the croquettes
- 1 small carrot
- ¼ red pepper
- 1 garlic clove
- 50 g broccoli
- 1 ½ tbsp. flour
- 1 egg yolk
- 1tsp Kikkoman Naturally Brewed Soy Sauce
- Freshly ground black pepper
- 240 g instant mashed potato (pre-prepared, cold)
For the coating
- 1 egg
- 1 tbsp. Kikkoman Naturally Brewed Soy Sauce
- Approx. 40 g flour
- Approx. 100 g panko breadcrumbs
- Frying fat for the deep fryer
Method
Mix all the sauce ingredients together.
To make the croquettes, wash and peel the carrot. Wash the pepper. Dice the carrot and the pepper. Peel and finely chop the garlic clove. Wash and finely chop the broccoli.
Blanche the carrot, broccoli and pepper in boiling water for around 1 minute and drain well. Thoroughly combine the vegetables, garlic, flour, egg yolk, soy sauce and pepper with the mashed potato and refrigerate for around one hour.
To make the coating whisk the egg and soy sauce. Make finger-thick croquettes from the potato mixture. First coat them in flour, then in the egg and soy sauce mixture and finally in the panko breadcrumbs. Then cook in the deep fryer for approx. 4 minutes until golden brown.
Serve the croquettes with the sauce and serve. If you like, you can add a lime wedge garnish.
