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Soybean Croquette

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Wash and scrub under running water. Boil for 30 minutes or until you can easily insert a wooden pick.

  • 1+1/3 lb. potatoes (about 3 potatoes, 600 grams)

  • 1 carrot, peeled

Meanwhile drain and mash:
  • 1 lb. cooked soy beans (450 grams)
Drain boiled potatoes and remove the skin. It should easily peels off. Mash.

Chop a cooked carrot. Set it aside. Chop and sauté until slightly caramelized:
  • 1 tablespoon salad oil
  • 1/2 yellow onion
In a large bowl, put together and mix:
  • mashed potatoes
  • mashed soy beans
  • chopped carrot
  • sauteed yellow onion
  • 1/2 cup frozen green peas or frozen corns or both
  • 1/8 teaspoon black pepper
  • 1 teaspoon salt or to your taste
Make 12 3-inch diameter patties. Coat them generously with all-purpose flour.
  • 1 cup all-purpose flour
In a separate bowl, whisk:
  • 1 egg
  • 1/2 cup water (110 cc)
Have panko ready in a pan. (Panko is Japanese style bread-crumbs which can be purchased at Asian Stores. You can make your own by coarsely processing white bread loaf in a food processor. Actually home-made panko makes great croquette.) Dip one patty at a time into the egg and water mixture and place it on panko. Coat it on all sides.

  • about 3 cups panko

Fill a large sauce-pan with salad oil to 1/4 inch deep or less. Heat to medium-low. Fry both sides until golden yellow. Serve hot with Kikkoman Tonkatsu Sauce.
  • salad oil to fry

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