DIY Coco Curry + Potato Croquette (Patreon)

DIY Coco Curry Replication

100g ground pork, or any ground or thin sliced protein

small onion

½ cup chopped carrot

600ml water

chicken powder

2 tbsp fried onions

2 blocks Japanese instant curry cubes (preferable S&B brand)

½ tsp curry powder

1 tsp Japanese worcestershire sauce

1 tsp Japanese bbq sauce

sugar

white pepper

small piece of dark chocolate OR 1 tsp instant coffee powder

- in a pot, stir fry chopped onions until golden and caramelized

- add in ground pork and cook through

- add in minced carrots, water, chicken powder, and friend onions until boiling and everything is cooked through and softened

- using blender or immersion blender, blend the “soup” until almost smooth

- bring back to gentle boil

- add in curry cubes, and curry powder and stir until fully dissolved

- add in Worcestershire sauce and bbq sauce, sugar and white pepper to taste

- add in dark chocolate or coffee powder last, stir until dissolved

- server over hot rice, and fresh fried croquettes

Potato Croquette

500g potatoes

1 small onion

100g ground pork (or any ground protein is substitutable)

1 tbsp butter

salt and pepper

flour

1 egg

panko bread crumbs

- peel the potatoes, chop into small cubes and boil until fork tender

- strain the potatoes from the water

- using a potato masher or fork, mash the potatoes while still hot, and set aside

- in another pan, heat butter on medium heat

- stir fry mined onions until soft and golden

- add in ground pork and stir fry until cooked through

- add in mashed potatoes and mix everything well, and stir fry on low heat until mixture is a bit more dry and less moist

- season with salt and pepper, and any other spices you like

- separate into 8 small portions, or 6 medium portions and wait until it’s cooled down enough to touch with your hand

- gently mold each serving into a hockey puck shape, and set aside

- place in fridge for 1hr to set

- prepare flour, 1 beaten egg, panko bread crumbs into it’s own plate or bowl

- dip croquette in flour first, and dust off excess

- dip into egg until fully coated

- coat with panko bread crumbs last, and set aside

- continue with all the croquettes until they’re all coated

- if you made extras, can freeze the panko-coated croquettes right now. When you’re ready to eat, can fry straight from frozen

- heat oil on med-high heat until ~350F and fry croquettes until golden brown