Croquette Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich features a crisp, fried croquette made with fluffy mashed potatoes, tucked between slices of bread with shredded cabbage.
This sandwich features a crisp, fried croquette made with fluffy mashed potatoes, tucked between slices of bread with shredded cabbage. The soft potato and sweet-savory tonkatsu sauce make it a comforting choice for breakfast or a light lunch.
Japanese · 35 minutes to cook
Nutrition (per 777.7g serving): 4026.6 kcal · protein 21.1g · carbohydrate 97.3g · fat 386g · sodium 1174.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Excess moisture can make the croquettes burst, so after boiling the potatoes, toss them in the pot for about 1 minute to dry them out.
Tips: Let the shaped croquettes cool completely so they hold their shape while frying.
Tips: The oil is ready when a few breadcrumbs dropped into it rise to the surface right away.
Tips: Mix the cabbage with the sauce just before serving to help keep the bread from getting soggy.
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Ingredients (1 serving)
- Potato — 150 g
- White bread — 2 sheet
- Cabbage — 40 g
- Onion — 20 g
- Egg — 1 pc
- Flour — 2 Tbsp
- Breadcrumbs — 0.5 cup
- Cooking oil — 400 ml
- Mayonnaise — 1 Tbsp
- Tonkatsu sauce — 1.5 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp