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1
Peel the potatoes and cut into half if they're very big.
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2
If the potatoes are small used them whole.
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3
Finely chop the onions.
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4
Heat the pressure cooker, add oil and stir fry the ground meat, adding the onions a little later.
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5
Add the ingredients and stir fry quickly.
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6
(Don't let the moisture evaporate!)
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7
Put the potatoes on top of the ground meat, add 40 ml of water, and heat in the pressure cooker under pressure for 10 minutes.
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8
Leave to cool down and de-pressurize on its own.
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9
Open the lid and evaporate the moisture in the pan over medium heat.
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10
(You can take out the potatoes before doing this if you prefer.)
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11
Roughly mash the potatoes withe a spatula leaving lumps, and adjust the seasoning.
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12
Spread out in a shallow container to cool.
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13
When the potato mixture has cooled down enough to handle, divide into 4 portions, and then let cool down completely
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14
Form each portion into a patty and coat with cake flour, beaten egg and panko.
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15
If you shake off the excess flour and strain the beaten egg beforehand, the egg will coat the patties evenly.
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16
Deep fry in 170 C until golden brown.
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17
Done!
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18
I've flavored the croquettes lightly, anticipating that most people will want to eat them with some sauce.
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19
If you prefer, increase the soy sauce and mirin to 2 tablespoons each.
