Steps to Prepare Thomas Keller Butcher-style Potato Croquettes

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butcher-style potato croquettes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Butcher-style Potato Croquettes is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Butcher-style Potato Croquettes is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have butcher-style potato croquettes using 12 ingredients and 19 steps. Here is how you can achieve it.

The ingredients needed to make Butcher-style Potato Croquettes:

1. Prepare 500 grams Potatoes (waxy boiling potatoes such as May Queen)
2. Prepare 200 grams Ground meat - beef and pork mix
3. Get 1/2 Onion
4. Take 1/2 tsp each Pepper, nutmeg, salt
5. Get 1 tbsp each Sugar, mirin, sake
6. Take 3 tbsp Soy sauce
7. Take 1 Cabbage, cherry tomatoes etc. to serve on the side
8. Prepare For the batter:
9. Make ready 1 Egg
10. Make ready 2 tbsp Water
11. Prepare 1 tbsp Flour
12. Make ready 1 Panko

Steps 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. 1. If a bamboo skewer goes through easily, the potatoes are done. If they are still hard, microwave for a bit longer.
2. 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.
3. Mash the potatoes. It's easy if you use an egg slicer.
4. Mash the potatoes up finer using a spatula. New potatoes don't have a lot of sweetness, so avoid using them if possible.
5. Chop up the onions fairly roughly.
6. 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.
7. Take the meat out of the frying pan and add the onion. Stir fry it slowly over low heat, to draw out its sweetness.
8. When the onion is golden brown, return the meat to the frying pan and mix it all together. Season with nutmeg, salt and pepper.
9. Spread the meat mixture out in a shallow tray to cool.
10. Add sugar, mirin, sake and soy sauce to the mashed potatoes. Mix well to distribute the flavors.
11. Combine the mashed potatoes and meat, and mix well.
12. Spread the potato-meat mixture out in a shallow tray and divide into 12 portions. Form each portion into a flattened oval.
13. 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.
14. 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.
15. 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.
16. Remove the crumbs in the oil diligently.
17. Drain the oil off well.
18. 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.

So that is going to wrap it up for this exceptional food butcher-style potato croquettes recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!