Curry Croquette Recipe

Place peeled and chunked potatoes in a large pot and cover with cold water by 2 cm. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 12–15 minutes.

Drain the potatoes thoroughly in a colander. Return hot potatoes to the pot, off the heat, and allow steam to escape for 1–2 minutes to dry out slightly.

Add butter, milk, 1 tsp salt, and 1 tsp black pepper. Mash until smooth but still slightly textured. Set aside and keep warm while you prepare the curry ragout.

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

Add minced garlic and cook 30 seconds until fragrant. If using ground meat, add it now and break up with a spoon; cook until browned and no longer pink, 4–5 minutes.

Stir in 2 tsp curry powder and 1 tsp garam masala; cook 30–45 seconds to bloom the spices.

Add 1 tbsp tomato paste and 1 tbsp flour; cook, stirring, 1 minute to remove raw flour taste.

Gradually stir in 120 ml stock, scraping any browned bits. Add 1 tsp soy sauce, 1 tsp sugar, and 1/2 tsp salt. Simmer until mixture thickens to a dense, spoonable ragout, 3–5 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.

Fold the cooled curry ragout into the mashed potatoes until evenly distributed. The filling should be thick and hold shape. Chill mixture in the refrigerator for at least 30 minutes to firm up (or 10 minutes in the freezer) — this makes forming croquettes easier.

Prepare three shallow bowls: one with the flour, one with the beaten eggs, and one with panko breadcrumbs.

Portion the chilled potato-curry mixture into 10–12 equal pieces (about 70–80 g each). With lightly floured hands, shape each portion into an oval or round patty about 1–1.5 cm thick. Work quickly so the filling stays cold.

Dredge each croquette lightly in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off, then press into panko breadcrumbs until fully coated. For an extra-crispy shell, double-coat: dip again in egg and a second layer of panko.

Place coated croquettes on a baking sheet and chill in the refrigerator for 10–15 minutes to help the coating set before frying.

Pour oil into a deep, heavy pot or deep fryer and heat to 175°C (350°F). If you don't have a thermometer, a cube of bread should brown in about 60 seconds at the correct temperature.

Fry croquettes in batches (do not overcrowd) for 2.5–3.5 minutes, turning as needed, until golden brown and crisp. Maintain oil temperature between 170–180°C. If oil cools, allow it to return to temperature between batches.

Use a slotted spoon to transfer croquettes to a wire rack or paper towel-lined plate to drain. Sprinkle with a little salt while hot, if desired.

Serve warm with ketchup or tonkatsu sauce and a sprinkle of chopped parsley.