Shrimp and Corn Croquette Bento recipe - ingredients, nutrition and when to eat it
This bento pairs crispy croquettes made with shrimp, corn, and potato with rice and vegetable sides.
This bento pairs crispy croquettes made with shrimp, corn, and potato with rice and vegetable sides. The croquettes are savory and fluffy, with sweet corn and springy shrimp. They make a satisfying lunch or dinner.
Lunchbox & quick meals · 40 minutes to cook
Nutrition (per 557.2g serving): 770.7 kcal · protein 24.7g · carbohydrate 114.6g · fat 21.9g · sodium 429.7mg
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: If the potatoes are watery, mash them, then stir over low heat for about 1 minute to cook off the excess moisture and make them easier to shape.
Tips: After shaping the croquettes, chill them for 10 minutes so they hold together better while frying.
Tips: Let the croquettes cool completely before packing them to help keep them crisp.
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Ingredients (1 serving)
- Shrimp — 50 g
- Corn — 2 Tbsp
- Potato — 1 pc
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Breadcrumbs — 3 Tbsp
- Cooking oil — 20 ml
- Rice — 1 bowl
- Lettuce — 3 sheet
- Cherry tomatoes — 3 pc
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp