2 medium potatoes, steamed in their skins, put through a ricer
2 tsp salt
500g chicken mince
1 cup wombok cabbage, shredded,
2 tbsp pickled ginger, sliced
½ cup miso
1-2 handfuls panko bread crumbs
½ cup spring onion, chopped
1 tsp pepper
¼ cup teriyaki sauce
125g cup flour, for dusting
4 eggs, beaten
1 tbsp milk
2 cups panko breadcrumbs
⅓ cup sesame seeds
oil, for frying
1 spring onion, sliced
1 tbsp teriyaki sauce
In a pot, cover potatoes with water and simmer until a fork can easily pierce the potatoes.
Dry the potatoes on a clean towel. Allow them to steam to remove excess moisture. Place potatoes in a ricer, put the potato strands into a large bowl.
Add the chicken, onion, wombok, ginger, miso, salt, pepper, breadcrumbs and teriyaki sauce to the potatoes. Mix until evenly incorporated. Add breadcrumbs as you need, depending on the mixture, ensure the mixture isn’t too wet.
Prepare the crumbing stations. One bowl with flour for dusting, a second with the egg and milk (whisked with a fork until combined) and a third with the panko bread crumbs and sesame seeds.
Heat oil in a large pot to 170°C, make sure you use a thermometer to keep the oil at a safe temperature.
Use a tablespoon to portion croquettes, shape in your hands then dust in flour, shaking off any excess. Dip in egg mixture and crumb in the panko bread crumbs and sesame seeds. Double crumb with egg and panko bread crumbs for a super crispy croquette.
Fry the croquettes, 2-3 at a time, for 4-5 minutes or until golden brown. Drain on a rack or paper towels and season with a sprinkle of salt. If you are worried about the chicken use a thermometer to check that the centre has reached 75°C.
Place Kewpie mayonnaise in a bowl and pour over teriyaki sauce. Serve croquettes with teriyaki mayo and spring onions.