Cheesy potatoes and Spam perfectly encased in a crispy shell.
Perfectly balanced with a savory tangy katsu sauce.
Add some Japanese mayo for an extra hit of creaminess.
Servings: Makes 6 croquettes.
☆Ingredients:
Croquettes
- 5-6 (450g) Yellow potatoes, peeled
- 1 tbsp Butter
- 1 tbsp Heavy cream
- 1/2 tsp Salt
- 1/8 tsp Black pepper
- 1/2 cup (150g) Small spam chunks
- 1/2 cup (85g) Shredded cheese
- 1/3 cup (50g) Sweet Corn
- 2 tbsp Flour
- 1 Egg
- 1/2 cup Panko
- 2 tsp Parsley flakes
Katsu sauce
- 1 tbsp Sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp Ketchup
- 1 tbsp Oyster sauce
Topping
- Japanese Mayo
☆Instructions:
1. Cut potatoes into large chunks and place in a microwavable bowl. Cover tightly with saran wrap and poke a few holes for steam to escape. Microwave at full power for 8-10 minutes until potatoes are cooked.
2. Mash potatoes finely and mix in butter, heavy cream, salt, and pepper. Add spam, cheese, and corn and incorporate evenly.
3. Divide the dough into six portions and shape each portion into a round disk. Cover and refrigerate for 10-15 minutes.
4. Mix katsu sauce ingredients in a bowl until sugar is dissolved.
5. Mix panko and parsley flakes. Coat the croquette in flour, then egg wash, then in panko mix.
6. Heat a frying pan with oil until temperature reaches 338-350°F. Fry croquette for 3-4 minutes on each side until golden brown.
7. Serve warm with Japanese mayo and katsu sauce.
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