Pork Cutlet Croquette recipe - ingredients, nutrition and when to eat it
Pork and potato coated in breadcrumbs and fried until crisp, this croquette makes a tasty snack or meal.
Pork and potato coated in breadcrumbs and fried until crisp, this croquette makes a tasty snack or meal. It’s crisp and savory outside, fluffy inside, and easy to enjoy for a quick, light lunch.
Bread & brunch · 40 minutes to cook
Tips: Cook off as much moisture as possible from the filling, then let the croquettes cool before frying so they hold their shape.
Tips: Gently press the breadcrumbs onto the croquettes with your palms so the coating is less likely to come off while frying.
Tips: If the oil is too cool, the croquettes may absorb too much. Add a breadcrumb; if it rises right away with small bubbles, the oil is ready for frying.
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Ingredients (1 serving)
- Lean pork — 60 g
- Potato — 1 pc
- Onion — 0.3 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 400 ml
- Tonkatsu sauce — 1 Tbsp