|
Takoyaki Korokke (Potato croquette with octopus)
Serves 4
500g potatoes (peeled)
80g big onions (chopped fine)
120g round cabbage (chopped fine)
50g cabbage (sliced)
Chopped parsley
30g mayonnaise
60g octopus (cooked and diced)
10g Beni shoga (Japanese red ginger)
½ tsp salt
White pepper, black pepper
2 tsp green seaweed powder
50cc tonkatsu sauce
Flour
Egg (beaten)
Bread crumbs
Method:
Cook potato till soft and mash.
Stirfry chopped cabbage and big onions. Season with salt, white pepper and black pepper.
Mix potato with fried vegetables and chopped beni shoga. Roll into balls and stuff octopus into the centre.
Coat balls with flour, then beaten egg and breadcrumbs.
Deepfry at 160ºC till golden brown.
Drain and arrange on bed of sliced cabbage and garnish with parsley. Sprinkle with green seaweed powder.
Serve with tonkatsu sauce or mayonnaise.
|
