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Butcher-style Potato Croquettes
Butcher-style Potato Croquettes

Before you jump to Butcher-style Potato Croquettes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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You can make similar changes with the oils that you use to cook your food. Olive oil has monounsaturated fat which can help to fight bad cholesterol. Olive oil also is a good source of vitamin E which is beneficial for your skin, among other things. If you currently eat a lot of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great option and will reduce any possible exposure to toxic pesticides. Finding a local supplier of fresh produce will give you the choice of consuming foods that still have virtually all of the nutrients which are typically lost when produce has been kept in storage before it is sold.

All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to butcher-style potato croquettes recipe. To make butcher-style potato croquettes you only need 12 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to cook Butcher-style Potato Croquettes:
  1. Provide 500 grams Potatoes (waxy boiling potatoes such as May Queen)
  2. Get 200 grams Ground meat - beef and pork mix
  3. You need 1/2 Onion
  4. Get 1/2 tsp each Pepper, nutmeg, salt
  5. Get 1 tbsp each Sugar, mirin, sake
  6. You need 3 tbsp Soy sauce
  7. Use 1 Cabbage, cherry tomatoes etc. to serve on the side
  8. Take For the batter:
  9. Take 1 Egg
  10. You need 2 tbsp Water
  11. Get 1 tbsp Flour
  12. Use 1 Panko
Instructions to make Butcher-style Potato Croquettes:
  1. Wash the potatoes well, remove any eyes, and wrap them in plastic wrap while they're still wet. Microwave for 6 minutes. Potatoes taste better cooked in their skins.
  2. If a bamboo skewer goes through easily, the potatoes are done. If they are still hard, microwave for a bit longer.
  3. Make a shallow cut in the skin and peel the skin off. You can peel the potatoes more easily if you hold them with paper towels as you peel.
  4. Mash the potatoes. It's easy if you use an egg slicer.
  5. Mash the potatoes up finer using a spatula. New potatoes don't have a lot of sweetness, so avoid using them if possible.
  6. Chop up the onions fairly roughly.
  7. Put some oil in a frying pan and stir fry the ground meat. Don't break it up too fine. Keep cooking until the fat that comes out of the meat runs clear.
  8. Take the meat out of the frying pan and add the onion. Stir fry it slowly over low heat, to draw out its sweetness.
  9. When the onion is golden brown, return the meat to the frying pan and mix it all together. Season with nutmeg, salt and pepper.
  10. Spread the meat mixture out in a shallow tray to cool.
  11. Add sugar, mirin, sake and soy sauce to the mashed potatoes. Mix well to distribute the flavors.
  12. Combine the mashed potatoes and meat, and mix well.
  13. Spread the potato-meat mixture out in a shallow tray and divide into 12 portions. Form each portion into a flattened oval.
  14. Make the coating. Put 1 egg, 1 tablespoon of flour and 2 tablespoons of water in a bowl and mix well. Coat the croquettes with this mixture, then coat well with panko.
  15. Heat up the frying oil to 200°C. If you fry the croquettes at a low temperature, steam will come out of the filling and the croquettes may burst. Gently put in the oil using a spatula.
  16. Make sure to fry the croquettes for less than 2 minutes. Turn them over 1 minute after placing them in the frying oil. They'll brown nicely in 2 minutes if the oil temperature is 200°C.
  17. Remove the crumbs in the oil diligently.
  18. Drain the oil off well.
  19. Arrange the croquettes on serving plates with shredded cabbage and cherry tomatoes and serve. These croquettes are well flavored so you don't need to serve with sauce.

If you eat meat, if you're a Vegetarian or Vegan, these are healthy and DELICOUS! If you're cooking for your man. I'm not a pro, I'm engineer. I cook only weekend for my family and for myself. Harika Food Industry and Trade A.

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