Steak Croquettes Recipe 425

YUMMYLICIOUS JAPANESE BEEF CROQUETTES

Steps:

• Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.
• Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
• Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

POTATO CROQUETTES WITH PARMESAN

Steps:

• Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
• Shape into 8 patties. At this point, you should refrigerate them.
• Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside.
• Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.

STEAK CROQUETTES RECIPE - (4.2/5)

Steps:

• step-by-step directions printer friendly version 1 Preheat oil to 350°F. . 2 2 cups Leftover Kale Au Gratin 3 ounces Leftover Grilled Steak Strips (chopped) 1 cup Grated Parmesan Cheese Mix together the Kale Au Gratin, Steak and Parmesan Cheese until evenly distributed. . 3 Flour (for dredging) Panko Breadcrumbs (for dredging) Salt Freshly Cracked Black Pepper Place the Flour and Panko in separate rimmed baking dishes and season with Salt and Pepper. . 4 Using a tablespoon or ice cream scoop. Portion out 1 inch balls of mix and coat lightly in Flour. . 5 2 Eggs (whisked) Panko Breadcrumbs (for dredging) After shaking off excess Flour, coat in the whisked Eggs and dredge in Panko. . 6 Gently place the balls in the hot oil, working in batches, and fry until rich golden brown. . 7 Using a slotted spoon, remove to a paper towel-lined plate and season with Salt. . 8 Allow to cool slightly before serving with Sriracha Mayo. . 9 2 tablespoons Sriracha 1/4 cup Mayonnaise Sriracha Mayo: Stir together ingredients. Add more or less Sriracha to taste.