Potato croquettes. Mashed potato mixed with meat
and onion, breaded and deep-fried. Mmmmm, healthy.
What you'll need:
1 average-sized (one pound) baking potato
of ground beef
Half an onion
(breadcrumbs for deep-frying)
1/2 tsp salt
salt, other seasonings to taste
Vegetable oil for frying
of paper towels
Make mashed potatoes: Peel the spud, cut it into
chunks less than an inch thick, then boil those until
soft enough to pierce the center easily with a fork.
Drain, dump them into a bowl, then mush 'em up with
a potato masher or reasonable facsimile.
Mince the onion, then sautee the mincings in a lightly
oiled pan. When the onions start turning translucent
add the beef and stir-fry it until the beef is browned.
Drain the fat, then mix the beef & onions into the
potato. Season with salt, pepper, or whatever else you
like. While this is cooling set out a bowl of flour,
a second bowl with one beaten egg, a third bowl with
panko, and one large plate covered with a few layers
of paper towel. Heat up a pan of oil to 350 degrees
F; a little over 1/4" depth of oil works for me.
If you like deeper frying, feel free to use more oil.
Take out lumps of potato mixture - a few tablespoons
at a time is about right - and shape them into flattened
pieces about half an inch thick. Dip them first into
the flour and coat them well, then dunk them in the
egg to thoroughly slime them, and finally coat them
with panko. Fry them in the oil until the panko turns
brown, then drain them on the paper towels.
potato croquettes - To make this variation,
use more flour instead of panko and cook them a little
longer to brown the coating.
Rincewind's potato cakes - This recipe, which I snarfed
from Nanny Ogg's Cookbook,
is essentially the same as potato croquette, minus the
beef and plus a half teaspoon of rubbed sage.