Crispy fluffy potato croquettes

There is no Coke in the croquette, and the name is purely transliterated. The name croquette is taken from the French word croquette, and it has been nicknamed "croquette" by many Japanese drama subtitle groups because the Japanese pronunciation コロッケ is similar to the pronunciation of Chinese "cola", and it has spread. The Japanese love to use potatoes as a base, so the combination of potatoes, onions and minced meat is a classic Japanese practice. If you have any questions about gastronomy, you can 18838096591 the food experts around you, with solid theoretical and practical skills, and answer your questions free of charge and purposelessly. If you think this recipe is still helpful and has highlights, please help hand in an assignment, after uploading the work, stay for a second, give a review "Great", keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing!

Ingredients

Potatoes 1000 g

Salt 5 g

Blackpepper 2 g

Butter 40 g

Vegetableoil 30 g

Onion 1

Mincedmeat 300 g

Flour 200 g

Eggs 2

Bran 200 g

Fryingoil 500 g

Cooking Instructions

Four potatoes, about 1,000 grams, washed and peeled
Cut into thick slices
Steam in a pot over water for 20 minutes
Steamed potatoes are pressed and pureed while hot
If you like graininess, you don't need to press it so delicately like me, you can properly retain the graininess
Add 5 grams of salt, 2 grams of ground black pepper and 40 grams of butter while hot and stir to melt
Set aside the mashed potatoes
Heat the oil, 30 grams of vegetable oil in the pan
Put in minced meat (pork and beef are OK, if you can eat fatty meat, it is recommended to be fat and thin)
Stir-fry until the minced meat is clearly granulated and the color is whitish
Add chopped onion
SautÃ© until the onion becomes transparent
Mix the onion minced meat with the mashed potatoes (note, if you feel that the filling is a little runny, you can add 50 grams of flour, steamed rice or starch)
Take 50 grams of onion and minced potatoes, knead them into round balls, and roll them in 200 grams of flour first
Roll the 2 eggs that have been thoroughly beaten in a circle
Roll another 200 grams of breadcrumbs in a circle
Heat 500 grams of frying oil in a pan until it is hot at 7 degrees (about 180 degrees, and the moist chopsticks will bubble in it, and the surface will ripple)
Place the breadcrumbs in turn
Fry until golden brown on one side, pay attention to turn over and continue frying
Browned on both sides, remove the oil
The fried croquettes are neatly placed on a plate
Use a disposable piping bag to fill your favorite sauces such as salad dressing, ketchup, and honey mustard, and cut a mouth as big as rhubarb rice
Squeeze out the sauce back and forth in a zigzag
Eat hot, crispy on the outside, soft and salty on the inside