INGREDIENTS <br />Servings: 6-8 <br />8 medium potatoes, peeled and cut into medium-sized chunks <br />2 teaspoons salt <br />1 cup ham, chopped into small pieces <br />¾ cup cheese, chopped into small pieces <br />½ green onions, chopped <br />1 teaspoon pepper <br />1 tablespoon milk <br />1 cup flour <br />4 eggs, beaten <br />2 cups panko bread crumbs <br />Oil, for frying <br />Shredded green cabbage, to serve <br />Tonkatsu sauce, to serve <br />PREPARATION <br /> <br />1. Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir. <br />2. Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes. <br />3. Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl. <br />4. Mash the potatoes until no large chunks remain. <br />5. Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk. <br />6. Mix until evenly incorporated. <br />7. Shape the potato mixture into 2-inch discs. <br />8. Separate the flour, eggs, and bread crumbs into separate bowls. <br />9. Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs. <br />10. Heat oil in a pot to 350°F/180°C. <br />11. Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt. <br />12. Cool, then serve with the cabbage and sauce. <br />13. Enjoy!
