Curry Croquette Recipe

Place peeled potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer until smooth. Add butter, then warm milk a little at a time until the texture is creamy but still firm enough to shape (you want a slightly stiffer mash than for serving). Season with 1 tsp fine salt and 1/2 tsp black pepper. Taste and adjust seasoning. Set aside to cool to room temperature (about 20–30 minutes).

Heat 2 tbs vegetable oil in a medium skillet over medium heat. Add the finely diced onion and carrot and sauté until onion is translucent and carrots are softened, about 6–8 minutes.

Add minced garlic, ground ginger, and ground cumin. Cook, stirring, until fragrant, about 30 seconds.

Stir in the curry powder and tomato paste; cook 1 minute to bloom the spices.

Sprinkle 1 tbs flour over the mixture and stir to coat. Cook 1 minute to remove raw flour taste.

Slowly add 120 ml stock while stirring to create a thick curry sauce. Bring to a gentle simmer and cook 2–3 minutes until sauce thickens.

Stir in frozen peas, soy sauce, sugar, and 1/2 tsp salt. Cook 1–2 minutes until peas are heated through. Remove from heat and allow the curry mixture to cool to room temperature; if it is too wet, cook a little longer to evaporate excess moisture. Aim for a thick, spoonable consistency.

When both mashed potato and curry filling are cooled, spoon about 2 tbs of mashed potato into your palm and flatten slightly into an oval or round disk approximately 2.5–3 inches across.

Place about 1–2 tbs of the curry filling in the center of the potato disk. Carefully fold and encase the curry with more mashed potato, shaping into a compact oval or ball. Ensure there are no seams or gaps. Each croquette should be about 60–75 g (depending on exact portions).

Place formed croquettes on a tray lined with parchment. Chill in the refrigerator for at least 30 minutes to firm up (this prevents them from falling apart when breading and frying).

Set up a breading station with three shallow bowls: one with 3/4 cup flour, one with beaten eggs, and one with panko breadcrumbs.

Remove chilled croquettes from refrigerator. Dredge each croquette lightly in flour, shaking off excess, then dip in beaten egg, letting excess drip off, and finally press into panko breadcrumbs until evenly coated. For an extra-crisp crust, you can double-dip: egg then panko, then egg then panko again.

Heat oil in a deep pot or deep fryer to 170–175°C (340–350°F). Use a thermometer for accuracy. There should be enough oil to allow croquettes to float freely.

Fry croquettes in batches so they are not crowded. Gently lower them into the hot oil and fry until golden brown and heated through, about 3–4 minutes per batch. Turn as needed for even browning. If the croquettes were well chilled, they will retain shape; adjust time if larger or smaller.

Remove croquettes with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (100–120°C / 210–250°F) if frying in multiple batches.

Serve curry croquettes hot with shredded cabbage, a squeeze of lemon if desired, and tonkatsu sauce or ketchup for dipping.

Leftovers: Reheat in a 180°C (350°F) oven for 8–10 minutes until warmed through and crisp. Avoid microwaving to preserve crispiness.