Japanese croquettes come in all varieties including beef and potato, creamy crab, vegetable etc. I particularly like the vegetable only croquettes such as pumpkin and sweet corn so I made these croquettes with a melt in the mouth garlic butter mash and sweet corn.
- 75g garlic butter
- 250g canned sweet corn (drained)
- 1kg potatoes (peeled and cut into quarters)
- 1 egg (beaten)
- plain flour
- Japanese panko breadcrumbs
- 2 cups cooking oil for deep frying
- Japanese kewpie mayonnaise (for serving)
- Japanese worcestershire sauce (for serving)
- Boil the potatoes in a large pot until they are cooked and then mash them in a bowl.
- Mix the garlic butter (this can be homemade or bought) throughly with the mash and then add the sweet corn and mix well.
- Take about 1 heaped tablespoon of the mash and use your hands to form it into a small patty. Repeat until all the mash has been used up.
- Dip a patty into some plain flour so that it is lightly dusted and then dip it in the beaten egg and then coat with the panko breadcrumbs. Repeat for each patty.
- Heat the oil in a small pot on a medium heat.
- When the oil is hot enough, deep fry the croquettes until the breadcrumbs turn golden brown (this should take around 4 minutes).
- When they are cooked, place them on a plate with a paper towel to absorb the excess oil.
- Serve hot with Japanese worcester sauce and kewpie mayonnaise.