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1
Make 4 hard boiled eggs.
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2
While the eggs are cooking, finely chop the onion, and cut the bacon into 8 mm dice.
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3
Cook the bacon only.
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4
When the egg are done, peel and cut them in half, and take out the yolks.
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5
Put all the ingredients except for the egg white in a bowl, add salt, pepper and mayonnaise, and mix well.
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6
The mixture will be a bit loose.
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7
Taste, and adjust the seasoning with salt and pepper.
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8
Take an egg white in your hand, and fill the yolk with the mixture, to make an egg shaped mound.
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9
Coat with flour, beaten egg and panko.
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10
The croquettes become easier to form after coating with flour, so press to neaten up the shape.
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11
Press again after coating with panko.
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12
You need to do this decisively.
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13
Then just deep fry the croquettes.
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14
They do fall apart easily, so use a ladle or something to put them in the oil gently.
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15
Take them out when the panko are browned and crispy, and drain well.
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16
Finished.
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17
Serve with shredded cabbage, or garnish with Italian parsley, chervil and so on to make it elegant.
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18
We always use this tonkatsu sauce with egg croquettes.
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19
It matches really well.
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20
I recommend using a rich flavored sauce.
