Potato Croquettes

This is a great recipe for leftover mashed potato. The trick to prevent it from falling apart is to chill the patties in refrigerator for an hour before cooking.

I used to order this dish whenever I visited Japanese restaurant. I like potato croquettes because it has crispy outer skin but soft filling. You may use pumpkin as filling instead of potato too. I will try it when the pumpkin is in season next time. : )

Ingredients:

2 cups mashed potato
1/4 onion, finely chopped
1 large egg, beaten
salt and pepper to season
1/4 cup flour
1/2 cup panko (breadcrumb) for coating
1/4 cup green peas or corn kernels (optional)
1/4 cup ham, chopped (optional)


Preparation:

1. To make Mashed Potato: Peel and cut 2 to 3 potatoes into medium chunks. Boil potatoes for 20 minutes or until soften. Drain and use fork to mash the potatoes. Set aside.
   
2. Saute onion, ham, green peas and corn kernels in a skillet or pan for a few minutes.
3. In a large bowl, mix mashed potatoes, onion, ham, green peas and corn kernels together. Season with salt and pepper and let it cool.
   
4. Make mixture into flat and oval-shaped patties. Coat each piece with flour. Dip in beaten egg and coat with bread crumbs.
5. Heat oil in the skillet or pan over medium high heat. Fry patties on both sides until golden brown.
6. Ready to serve with mayonnaise and or barbecue sauce.