Try this air fried, Japanese style croquette from instant mashed potato mix! You can totally use real mashed potatoes if you have time or leftover. This is a hack for crispy baked croquette in under 15 min. If you don't have an airfryer, oven-bake will work too. Airfryers are essentially small convection ovens. If using a traditional oven, increase the bake time by 10 minutes.
- 2 cup cooked mashed potatoes
- 2 cup 'filler' *
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup panko breadcrumb, lightly toasted
- 1 tbsp oil (optional)
* choose your favorite filler:
- traditional: ground beef sauteed with diced onions
- vegetarian: sweet corn, peas, minced carrots, sauteed onions
- anything else: diced turkey, chicken, ham, anything you would serve with mashed potatoes
Prepare instant mash potatoes with ~20% less liquid than called for. A dryer potato mix is harder & easier to shape. (Don't worry about the moisture amount if using leftover mashed potatoes, cold mashed potatoes are plenty hard straight out of the fridge) Mix filler with mashed potatoes. Using an ice cream scoop, scoop a ball of potato mixture onto the flour plate. Coat with flour & place on wax paper. Repeat until all of the potato mixture is scooped & floured.
Using a pastry brush, brush the top of the potato ball, place it face down onto the breadcrumb plate. Brush the other side of the potato ball. Roll the potato ball over. Completely cover the potato ball with breadcrumb. Repeat for all the potato balls. Lightly brush the croquettes with some oil. Airfry at 375 F for about 10 minutes. Rest it on a cooling rack for a minute. Or if you're impatient like me, wrap it in a napkin and dig in!
silicon pastry brush: https://amzn.to/2Qlm1sq
squeeze ice cream scoop: https://amzn.to/2NHmzdC
3.8 qt airfryer: https://amzn.to/2MzDdcd
5.3 qt airfryer: https://amzn.to/2WqxcTA