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1
To Prepare:
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2
1. Chop onion finely. Place butter in frying pan and fry onion until tender. Add the laurel leaf and minced beef and fry until the meat becomes dry and crumbles. Add the salt, pepper and 1tbs white wine and continue to fry for a few minutes. Turn off heat and remove laurel leaf.
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2. Place potatoes with skin in a pot filled with water and bring to the boil. When the potatoes are tender enough for a bamboo skewer to pierce without difficulty, discard the hot water and peel the potatoes.
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Place the peeled potatoes in the same pot and mash with a wooden spatula while evaporating the moisture remaining in the pot over a low heat.
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4. Add the meat mixture prepared in 1. above and mix. Add the milk and mix until the whole mixture becomes thick and soft. Spread the mixture on a tray and let stand until cool. When cool, divide into 8 equal portions.
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To Coat:
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1. Prepare three trays each containing one of either the flour, beaten egg or breadcrumbs. Moisten hands with a small amount of vegetable oil, take one of the 8 portions and form it into a 1/2 to 1/4 inch thick oval shape. Repeat for other 7.
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2. Coat each in flour, egg, breadcrumbs.
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3. Place in oil at 175C (350F). When the batter hardens in the oil, turn each croquette over occasionally while stirring gently with cooking chopsticks.
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4. When the batter is crispy and turns light brown, retrieve the croquettes and drain on a tray.
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5. Arrange croquettes on plates and garnish with the shredded cabbage, young giant white radish shoots and tomato wedges. Pour on Japanese-style Worcestershire sauce, demiglace sauce or any other sauce you like.
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Variation:
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1-2tbs curry powder when frying onion and beef for curry-flavoured croquettes.
