Potato Croquettes

감자 고로케, GamJa GoRoKe

Did you have a great holiday? Is your belly still filled with all of that delicious holiday food? What do you usually do with your leftover holiday foods like ham? Maybe some of you freeze your leftover ham like us. Today, I want to share a good potato croquette recipe using your leftover ham. You will get great flavor and texture from the crispy breadcrumbs and soft mashed potatoes on the inside, along with the ham and other vegetables. To make it a little less greasy, I baked them instead of deep frying them. They were still very tasty. Try them someday. :)

Yield: 8 Croquettes

Short Korean Lesson

  • SuGeon (수건) = Towel
  • SuYeong (수영) = Swimming

Video Instructions


Main Ingredients

  • 3 Cups Potato (1 lb)
  • 2 Cups Water
  • ½ tsp Salt
  • ½ Cup Onion
  • ¼ Cup Ham
  • ¼ Cup Sweet Corns
  • 2 Tbsp Frozen Baby Peas
  • 2 Tbsp Carrot
  • ½ tsp Cooking Oil

Seasoning Ingredients

  • 1 Tbsp Mayonnaise
  • ¼ tsp Salt
  • ⅔ tsp Sugar
  • ⅛ tsp Black Pepper

Coating Ingredients

  • 1 Cup Bread Crumbs
  • 1 Egg
  • ¼ Cup Flour
  • Cooking Spray

Directions

 

Obtain about 3 cups of potato (1 lb). Peel off the skin and cut them into ½-inch cubes.

 

Put 2 cups of water, the potato, and ½ tsp of salt in a pot. Once it starts to boil, cook for about 10 minutes on medium-high.

 

Obtain some leftover ham. You can use other kinds of meat such as spam, sausage, hotdog, etc.

 

Obtain ¼ cup of drained sweet corn and 2 Tbsp of frozen baby peas. Cut ½ cup worth of an onion, ¼ cup worth of ham, and 2 Tbsp worth of a carrot into the size of the corn kernels and peas.

 

Fry the onion and carrot with ½ tsp of cooking oil for about 30 seconds on high. If you do not mind raw onion and carrot, you can skip this step.

 

After the potatoes are done cooking, drain the remaining water and mash the potatoes. It doesn’t have to be a fine texture, just mash them into into little pieces.

 

Add all the vegetables and ham into the potato. Mix gently.

 

Add all the seasoning ingredients into the bowl: 1 Tbsp mayonnaise, ¼ tsp salt, ⅔ tsp sugar, and ⅛ tsp black pepper. Mix them all together. Depending on the ham or meat you use, the saltiness and sweetness can be different, so adjust the sugar and salt to your tastes.

 

Scope a big spoonful of the potato mixture and shape it into a flat round patty.

 

Put 1 cup of breadcrumbs, 1 beaten egg, and ¼ cup of all purpose flour onto separated flat plates.

 

Coat a croquette with some flour. Then tap it gently to remove any extra flour.

 

Dip the flour-covered croquette into the egg mixture. Make sure that your croquette gets egg evenly on the surface. Then coat the croquette with bread crumbs. Press both sides of the croquette gently when you coat it with bread crumbs so that you will get a crispy texture later.

 

This recipe will make about 8 croquettes. You can deep fry them, but this time, I baked them for health.

 

Preheat the oven to 400 F. Spray some cooking oil on a baking sheet.

 

Place 8 croquettes on an oiled baking sheet and spray some more cooking oil on the croquettes.

 

Bake the croquettes for 20 to 25 minutes, or until both sides of the croquettes become nice golden brown.

 

They look nice, crispy, and delicious. :)

 

You can freeze these croquettes and then bake them later. Serve them when they are still warm. Enjoy!

Comments

  1. kristin says

    Wow, thank you so much! I was looking for this recipe FOREVER! I love that you use cooking spray and bake instead of deep fry, so much healthier. Do you use Kewpie mayonnaise or regular? Also, I had these in a Japanese restaurant bento box, and they use tonkatsu to dip, do you use sauce? I guess the ones they are serving at the Japanese place are Korean, tho, bc all the Japanese recipes I look up use ground beef and no veggies…. anyway, thank you so much!

    • Aeri Lee says

      hi kristin,
      I used American brand mayo (Kraft) … I didn’t use any tonkatsu dipping… for me it was just fine to eat plain.. hehe.. but that sauce sounds good too.. Thanks

  2. Luvybell says

    Hi, stumbled at your website today, found that many of your recipes are interesting..seem not too difficult for a novice like myself. Will like to try some of the dishes soon~ For potato croquettes, do we have to use mayo or is there other replacement?

  3. Lulu says

    Hi Aeri! I love this recipe and I can’t wait to try it out! I think my little brother will love this haha. Can I bake the croquette without coating them with bread crumbs or flour? I know it probably won’t have a crispy shell, but I don’t mind it :)

    P.S. I love how Bryson was like “nope, my croquette” at the end xD so adorable <3

    • Aeri Lee says

      Hi Lulu,
      You are right, without breadcrumbs, your croquette will not be crispy..but it’s up to you.. you can just bake the potato patties.. hehe healthier..^^

  4. Linda says

    I just watched the video for this on a food network that came up on my Roku and I had to search for the recipe. This looks so fabulous, I’m making them tomorrow!

    Thanks :)

  5. kristin alyea says

    Aeri, I began looking at you website while in Okpo, on Geoge-si. Your posts helped me out so much. Now that I’m back in the US, I still check in to see what yummy Korean food you are cooking up. Thank you for taking the trouble to post.

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