When my mom asked me what I want for dinner, I always answered beef potato croquettes. I think she learned this from a cooking class, and these croquettes taste the best for me. My mom says the keys are to use good amount of beef, to saute onion and beef well, and to add cream.
Ingredients
About 4 medium or large sized potatoes (500-600g)
200-250g of ground beef
1/2 onion, chopped
80g of heavy cream *if you don’t have it, you can use 80g of milk + 1 tablespoon of butter.
1 tablespoon of white wine
Salt and pepper
nutmeg *You can skip this if you don’t have it
egg, flour, breadcrumbs
Oil
Instruction
1. Place potatoes with skin in a large pot, cover with cold water and boil it for 40-50 mins or until they become soft inside.
2. Saute chopped onion until it becomes light brown. Add ground beef and keep cooking until the beef is cooked. Add white wine, salt and pepper. There should be some juice from beef, continue to cook until it is evaporated and the ground beef is in small bits.
3. Take out potatoes from the water, and remove the skin. This needs to be done when the potatoes are still hot otherwise it becomes harder to peel the skin.
4. Place potatoes in a large bowl, and mush them roughly. Do not mush completely, leave some small and mid sized chunks.
5. Mix the onion and the beef into potatoes. Add cream and nutmeg. And add salt and pepper as you need.
6. Cover the bowl and leave it to cool down. Make sure the mixture is not hot at all. If you fry when the mixture is still warm, they will explode.
7. With hands, shape the mixture. Then coat with flour, egg and breadcrumbs.
8. Heat oil about at 180C, and fry them until they become nice light brown.