Potato Croquette

I made potatoes croquette today!!!

This recipe was introduced to me by a dear friend... but I just modified it to my taste. It is not difficult to make and I was always not successful as sometimes the potatoes are just too soft and it broke off while frying... and sometimes I ran out of bread crumbs... so I did without which makes it less crunchy... but today I had most items in my kitchen except for onion... so I did without again... anyway here is how I made it... This serves about 2-3 persons... but since I love potatoes... I can finish all of them myself!!! Hahahaha...

Ingredients needed:
2 medium sized potatoes
1 teaspoon of butter
1 medium sized onion
1/2 can tuna flakes in oil(mine was 185gm can). If you are health conscious, then use the ones in brine
Salt and pepper to taste
1 egg white
Breadcrumbs

Method:
Boil the potatoes whole with the skin until soft. Remove the skin and mash them up. Mash them up while it is hot. It is easier to mash them....  I used a masher that looks like this..

 If you are interested in purchasing this, head on to my online shop ... if you can't find it that means it is out of stock... but just drop me an email and I will see if I can re-order...

OK.. back to how to make potato croquette. Add the butter, salt and pepper to the potatoes and mix well. If the potatoes are hot enough, the butter will melt by itself.

Now add the tuna (please remove excess oil/brine... otherwise the potatoes will turn out to be too soft). Mix well. Chop up the onion and mix well into the potato and tuna mixture.

If you do not like tuna, you can also try using canned sardines/mackerel or corned beef or luncheon meat. If you do not like onions, just omit it.

Now, mix a little bread crumbs (about 1 tablespoon) to the mixture and mix well. Shape the potatoes mixture into little balls of about 2cm in diameter. Or in any shape you desire (patties, square, oval etc) But do not shape them too big. Otherwise it will be more difficult to fry.

Put the balls on a plate and do not let them touch each other. Put the plate of little potato balls into the freezer for about an hour to freeze them. Now, if you want to keep them for another day, you can. After they have hardened, just pack them up into containers and seal it tight. It can keep for about a week. Here is how mine looks after I freeze them...

Otherwise, you could proceed to fry them. You do not need to defrost them before frying. Before frying, coat them with egg white and bread crumbs. Make sure the oil is hot enough before you put them in to fry. Fry for about 3 minutes or until they are golden brown. Here is how mine looks like after frying.

I serve them with Japanese mayonnaise to dip in.... not the normal mayonnaise. I like the Japanese one better as it tastes more "eggy".

YUMMY!!!