2 large desiree potatoes, skin-on, boiled
½ tbsp extra virgin olive oil
½ onion, finely diced
1 clove garlic, grated
½ tsp ginger, grated
100g beef mince
½ cup shiitake mushrooms, finely chopped
¼ wombok, finely chopped
1 tbsp soy sauce
1 tsp mirin
1 tbsp coriander, finely chopped
2 spring onion, finely chopped
1 ½ cups breadcrumbs
2 eggs, lightly beaten
1 cup plain flour
2 cups of Japanese panko breadcrumbs
¼ cup sesame seeds
Oil for deep frying
Kewpie mayonnaise, to serve
Chopped chives, to garnish
Heat a frypan over medium-high heat and cook the onion, ginger and garlic in the extra virgin olive oil for about 3 minutes or until soft.
Add the beef, mushrooms and wombok and fry until the beef is cooked through. Stir through the soy sauce and mirin and cook until almost all of the liquid has evaporated. Fold through the coriander and spring onion and set aside to cool.
Using your hands, mash the potatoes gently until collapsed then combine with the beef mixture. Mix through the breadcrumbs (add more if needed) and once combined, mould into golfball-sized portions.
In three separate dishes, place the beaten eggs, plain flour, and breadcrumbs with the sesame seeds respectively. Roll the balls in the flour first, then the egg, then the breadcrumbs and sesame seeds.
Heat the oil to 180°C. Carefully lower the balls in using a slotted spoon and fry until golden and crispy. Remove and drain on paper towel.
Serve the croquettes with kewpie mayonnaise and chives.