Vietnamese Potato Croquettes

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

This is a Vietnamese recipe utilizing some Southeast Asian ingredients. Potato croquettes made from this recipe are somehow unique because they have the exceptional mixture of lemongrass, curry powder, strong spices and fish sauce. Say goodbye to ordinary potato patties and say hello to these new variation. Serve these potato croquettes as main dish for lunch and dinner. You would certainly enjoy its savory and spicy flavor.

Ingredients

2 russet potatoes (or 1 potato and 1 yam, of equal size)
1 teaspoon salt (5 g)
1/4 cup cornstarch (1.25 g)
1/2 medium onion, minced
1 teaspoon fresh ground black pepper (5 g)
1 teaspoon curry powder (5 g)
1 teaspoon cinnamon (5 g)
1 egg, lightly beaten
4 garlic cloves, minced
3 scallions, minced
2 teaspoons lemongrass, minced (10 g)
1 teaspoon lemon zest (5 ml)
1 teaspoon fish sauce (5 ml)
1 cup panko (90 g)
2/3 cup vegetable oil, for frying (160 ml)
Optional: Vietnamese dipping sauce

Instructions

In a food processor, shred potatoes and place in a strainer. Sprinkle with salt and mix well. Place strainer in the sink to drain for 15 minutes.
Combine dry seasonings together in a mixing bowl.
Squeeze the potatoes dry and transfer in the bowl of seasoning. Stir in cornstarch and mix thoroughly. Add all the remaining ingredients and mix well, except for the panko crumbs and oil.
Pour out panko crumbs in a separate bowl. Drop the potato mixture by tablespoonfuls into the panko crumbs and flatten slightly. Roll well to coat all the way around.
Split the oil in half and heat in a pan over moderately high heat. Place patties into the hot oil and flatten the patties with a spatula if necessary: the patties should be about 2 inches across.
Fry until crisp and golden on the bottom, then flip and fry the other side. Add more oil as needed for frying the remaining patties.
Transfer on paper towels to drain oil, and then place on serving plates.
Serve and enjoy its spice!