Creamy Potato Croquettes

1. 1

   Boil unpeeled potatoes until the skin is peeling.

2. 2

   Make sure it can be poked thorough with a skewer .

3. 3

   (It's much more fluffy and delicious than when it's microwaved)

4. 4

   Peel the skin off the boiled potatoes with a dry cloth, and mash while they're hot.

5. 5

   Sprinkle with some salt.

6. 6

   Chop the onions finely and saute in a frying pan until it changes color.

7. 7

   Adding some salt works well.

8. 8

   Add meat to the frying pan in step 3.

9. 9

   Season with salt and pepper.

10. 10

    Combine the mixture in step 4 with the mashed potatoes made in step 2.

11. 11

    Add nutmeg and fresh cream.

12. 12

    The cream works as a binder, to substitute eggs.

13. 13

    Adjust taste with salt and pepper while tasting.

14. 14

    The creaminess depends on how much fresh cream you add.

15. 15

    If you add too much, it might not hold together.

16. 16

    Form into patties with sizes of your preference.

17. 17

    The photo above is rather small, about 5 cm in length.

18. 18

    Coat with flour, egg and panko, and deep-fry in 180C oil.

19. 19

    The inside is already cooked, so it's done when golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.