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How to make Potato and beef croquettes

Yield = 12
Prep time: 0:30
Cook time: 0:45
Total time: 1:15

Ingredients

  • 1kg sebago potatoes, peeled, chopped
  • 1/2 cup plain flour, plus extra for dusting
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 250g beef mince
  • 1/4 cup tomato paste
  • 2 tablespoons finely chopped fresh coriander leaves
  • 2 tablespoons currants
  • 2 cups dried panko breadcrumbs
  • Vegetable oil, for shallow frying

Method

  • Step 1 Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 20 to 30 minutes or until tender. Drain well. Using a potato masher, mash potatoes. Add flour and 1 egg. Stir until well combined. Transfer to a heatproof bowl. Cool completely.
  • Step 2 Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomato paste, coriander and currants. Cook, stirring, for 30 seconds. Remove from heat. Cool for 10 minutes.
  • Step 3 Dust hands well with flour. Using 1/4 cup of potato mixture at a time, flatten in the palm of your hand to form a disc. Place 1 tablespoon of mince mixture in centre of potato round. Bring edge together around mince mixture and roll to enclose filling forming a sausage shape. Repeat with remaining potato and meat mixtures to make 12 croquettes.
  • Step 4 Place breadcrumbs in a shallow dish. Lightly beat remaining egg in a bowl. Dip croquettes, 1 at a time, in egg, then roll in breadcrumb mixture, pressing firmly to coat. Place on a large baking tray. Cover. Refrigerate for 1 hour or until firm.
  • Step 5 Pour enough oil into a large, deep heavy-based frying pan to come 5mm up side of pan. Heat over medium heat until hot. Cook croquettes, in batches, for 3 to 5 minutes or until golden. Transfer to a large baking tray lined with paper towel. Serve.