KOROKKE (JAPANESE CROQUETTES)

Steps:

• Boil potatoes until tender.
• Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
• Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
• Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
• Combine the meat mixture with the potato mixture in a large bowl.
• In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
• Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
• Roll ball in flour and thoroughly coat it.
• Next, roll the ball in the beaten eggs.
• Finally, roll the ball in the Panko crumbs, thoroughly coating it.
• I recommend completing all 'balls' up to this point, as the next step goes quickly.
• Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
• Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
• Using tongs, place cooked korokkes on a paper towel lined plate.
• Serve with Tonkatsu sauce.