This croquette recipe turns creamy mashed potatoes to a crispy snack with a delightfully cheesy center.
500 grams potatoes
6 tablespoons butter
4 tablespoons all-purpose cream
salt and pepper to taste
1/4 cup green onions, minced
1 egg yolk
20 to 25 (1-inch) cubes of cheddar or quick-melt cheese
1 cup Japanese breadcrumbs
1 Peel and cut potatoes into 1-inch cubes. Boil in salted water until very soft. Drain then mash with a fork.
2 While potatoes are still warm, add butter, cream, salt, and pepper. Add minced green onions; mix until well-combined. Let cool for a few minutes then add egg yolk. Mix together then refrigerate until firm.
3 Make the mashed potato balls: Using an ice cream scooper, get a half-scoop of mashed potato then place a cube of cheese in the middle. Fill up the rest of the scooper with mash potato to make potato balls. Repeat with the remaining ingredients.
4 Place breadcrumbs on a plate. Roll potato balls in crumbs until well-coated. Freeze for about 1 hour or until exterior is quite firm.
5 Deep-fry in hot oil until golden brown. Insert a skewer in each ball. Serve hot with preferred dipping sauce on the side.