Elwood 5566

Kimchi Potato Croquettes – My Recipes

Posted in Food and Drink, Kimchi Gone Fusion, My Recipes, recipes for Kimchi by 노강호 on June 24, 2011

delicious!

A local Japanese restaurant I use makes the most excellent potato croquettes and as cabbage and potato work well together, I tried combining them. The results were excellent and I ate far more than I should have done.

INGREDIENTS

Potato (approx 5 medium sized)

kimchi (finely chopped) 1 cup

1 onion (diced finely)

minari (미나리-though parsley would make an ideal substitute) Chopped.

1 tablespoon of sugar

1 tablespoon of soy sauce

1 egg (beaten in a bowl)

plain flour (in a bowl)

breadcrumbs (in a bowl)

oil for deep frying

Optional Fillings

Mozzarella, Brie, ham etc, even that pseudo Korean stretchy cheese

the assembled ‘balls’

METHOD

1. Boil the potatoes until cooked and then mash them over a low heat to remove moisture.

2. To the potato add the kimchi, onion, minari, sugar and soy sauce and mix together.

3. Arrange, in order, the mixture, and bowls of flour, egg and breadcrumbs

4. Taking the mixture, fashion it into  a ball a little larger than a golf ball. At this stage you can insert a cube of cheese into its center. Place each ‘ball’ on a plate until you have as many as you need.

6. Take each ball and and coat first with flour, then the egg and finally the breadcrumbs. Place on a plate and complete the process with all ‘balls.’

7. Heat the oil until it is suitable for deep frying.

8. Carefully place the ‘balls’ into the oil and fry until golden brown when you can remove them onto greaseproof paper and continue with the next batch.

with a drizzle of sauce and salad

OBSERVATIONS

Mashing the potato over a low heat is crucial as removing any excess liquid stops the potato ‘balls’ falling apart.

VARIATIONS

I have also added 1 tablespoon of mushroom wine at stage 2

SERVING

Kimchi potato croquettes make an excellent snack or side dish but can easily constitute a lunch. I’ve eaten them cold and they are delicious but you can’t beat them straight from the fryer, hot and crispy. A suitable sauce, used in Japan and Korea is “Bulldog’ which is a brown sauce made with Worcester sauce. A drizzle of Terriyaki, Worcester Sauce or other brown-type sauces would be ideal but this is a matter of taste.

Creative Commons License
©Bathhouse Ballads –  努江虎 – 노강호 2012 Creative Commons Licence.
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