WASABI CROQUETTE

WASABI CROQUETTE

INGREDIENTS

• 800g potatoes (peeled and cubed)
• 1 small onion (finely chopped and cooked)
• 150g corn
• 1½ tbsp S&B Wasabi Paste
• 50ml milk
• Salt and pepper
• oil (for deep frying)
• Kewpie Mayonnaise (for dipping)

COATING

• Obento Panko Breadcrumbs
• egg
• plain flour

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HOW TO MAKE

1. Boil potatoes until soft, drain.
2. Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
3. Divide mixture into 12 portions, shape.
4. Coat with flour, egg and breadcrumbs, repeat.
5. Heat oil to 180˚C, deep fry until golden brown.
6. Place on kitchen paper to absorb excess oil. Serve with mayonnaise.