IONA-style Potato Croquettes

Ingredients

IONA-style Potato Croquettes differ from the original Japanese Korokke in terms of ingredients and flavors. While the Japanese version typically uses ingredients like ground meat, onions, and Japanese curry powder, the IONA-style croquettes incorporate local herbs, spices, and seafood or smoked fish to infuse the dish with the flavors of the Islands of the North Atlantic. This adaptation adds a unique twist to the traditional recipe, creating a fusion of Japanese and Atlantic cuisines. We alse have the original recipe for Korokke, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 100g (3.5 oz) local seafood or smoked fish, cooked and flaked 100g (3.5 oz) local seafood or smoked fish, cooked and flaked
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh herbs (such as parsley, thyme, or dill), finely chopped 2 tablespoons fresh herbs (such as parsley, thyme, or dill), finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth.
2. 2.
   Add the cooked seafood or smoked fish, chopped onion, minced garlic, fresh herbs, lemon zest, Dijon mustard, salt, and pepper to the mashed potatoes. Mix well to combine.
3. 3.
   Shape the mixture into small patties or cylindrical shapes.
4. 4.
   Dip each croquette into the beaten eggs, then coat with breadcrumbs, ensuring they are evenly coated.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Fry the croquettes in batches until golden brown and crispy on all sides. Remove from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve the IONA-style Potato Croquettes hot and enjoy!

Treat your ingredients with care...

• Seafood — Ensure the seafood or smoked fish is cooked thoroughly before adding it to the potato mixture to prevent any foodborne illnesses.

Tips & Tricks

• For an extra burst of flavor, add a dash of local hot sauce or a squeeze of lemon juice to the potato mixture.
• If you prefer a spicier kick, incorporate a pinch of local chili flakes or paprika into the breadcrumb coating.
• To make the croquettes even more indulgent, sprinkle some grated local cheese on top before serving.
• If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.
• To make the croquettes ahead of time, shape them and refrigerate until ready to fry.

Serving advice

Serve the IONA-style Potato Croquettes as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or snack with a side of tangy dipping sauce or aioli.

Presentation advice

Arrange the IONA-style Potato Croquettes on a platter, garnished with a sprinkle of fresh herbs and a lemon wedge for an inviting presentation. Alternatively, serve them individually on small plates or in a basket lined with parchment paper for a more casual presentation.