Curry Croquette Recipe

Cook potatoes

Place the peeled and cubed potatoes in a pot and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the hot pot for 1–2 minutes to dry out. Transfer to a bowl, add butter and milk, and mash until mostly smooth. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Allow to cool to room temperature (or refrigerate briefly) until easy to handle, about 15–20 minutes.

Sauté aromatics

Heat 2 tbsp neutral oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 30–60 seconds, until fragrant.

Toast spices

Stir in ground cumin, ground coriander, curry powder, turmeric, paprika, and ground mustard. Cook, stirring, for 30–45 seconds to bloom the spices.

Build the curry

Add the tomato paste and ketchup, stirring to combine. Pour in the stock and soy sauce, scraping up any browned bits. Bring to a gentle simmer and cook 2–3 minutes to thicken slightly.

Finish vegetables

Add the thawed peas and chopped carrot and cook 1–2 minutes just to heat through. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly (5–10 minutes). The curry mixture should be thick and not watery so it combines well with the potato.

Combine potato and curry

Fold the cooled curry mixture into the mashed potatoes until evenly distributed. Adjust seasoning if needed. The combined mixture should be firm enough to shape; if too soft, refrigerate 15–20 minutes to firm up.

Shape croquettes

Lightly grease your hands with the optional 1 tsp oil. Portion the mixture into 10–12 equal pieces (about 80–90 g each). Shape each into an oval or round patty about 1–1.5 cm thick, pressing to compact so they hold together.

Prepare coating stations

Set up three shallow dishes: one with the flour seasoned with 1/4 tsp salt, one with the beaten eggs, and one with the panko mixed with the optional fine breadcrumbs and 1/4 tsp fine sea salt. Pat each croquette dry if slightly moist before coating.

Coat croquettes

Dredge each shaped croquette first in flour (shake off excess), then dip fully in beaten egg, and finally press into the panko mixture to fully coat. Place coated croquettes on a tray and refrigerate for 10–15 minutes to set the crust (this reduces breakage while frying).

Fry croquettes

Pour about 1–1.5 cm of neutral oil into a large skillet or shallow frying pan. Heat over medium heat to 170–175°C (340–350°F) or until a small piece of breadcrumb sizzles and browns in about 30–45 seconds. Fry croquettes in batches, careful not to overcrowd, turning once, until golden brown all over, about 2–3 minutes per side. Adjust heat as needed to avoid burning and to cook through. Use a slotted spoon or tongs to transfer to a paper-towel lined tray to drain. Keep warm in a low oven (100–110°C) if frying remaining batches.

Bake option (if preferred)

Preheat oven to 200°C (400°F). Place coated croquettes on a baking sheet lined with parchment, spray lightly with oil, and bake 15–20 minutes, flipping halfway, until golden and heated through.

Serve croquettes hot with tonkatsu sauce or chutney for dipping, sprinkled with chopped parsley or scallions and lemon wedges on the side. Croquettes are best eaten immediately while crisp; leftover croquettes can be reheated in a 180°C (350°F) oven for 8–10 minutes to restore crispness.