Tofu Croquette
Posted August 18th, 2010 in Food 2 Comments »
Coated with breadcrumbs, deep-fried until golden brown…. Croquette can be a snack item as well as a main menu. You can arrange it with the ingredients and sauces for a variety. Adding tofu to the croquette and making the potato % into half potato and half tofu can reduce the calorie, carb, and add extra nutrition.
Enjoy while they are hot! You can freeze the batch before deep-frying : place in a gip-lock bag and close the bag tightly. If freezing, you’d better shape the croquette flat so that they will be cooked thoroughly when deep-frying the frozen ones.
<Tofu Croquette> Makes 8~10
- 100g mince (I used 50g beef & 50g pork)
- 2 potato
- 350g tofu (momen tofu preferred)
- 1/2 onion
- plain flour, 1 egg, breadcrumbs to coat
- Boil peeled potatoes until cooked through. Cut the potatoes into pieces so that they’ll be cooked faster. Drain, and mash.
- Meanwhile, chop onion finely. Heat 1/2 tbs oil in a frying pan and saute over low heat. Add mince and saute until cooked. Season with salt and pepper. Transfer to a container or plate to cool.
- Place tofu in a microwave proof plate or container. Microwave for 3 minutes. Drain any liquid, and wipe with paper towel.
- Mix the tofu with mashed potato. Add mince, and mix through. Divide and Shape.
- Beat the egg well. Prepare 3 plates: one is for the flour, one is for the egg wash, and the one is for the breadcrumbs.
- Start heating up the oil in a deep pan. Dust the croquette mixture with flour, shake off any excess. Dip in the egg wash, then drop in the plate of breadcrumbs. Coat well, and deep-fry until golden. (the oil should be around 180°)
- Serve while hot with sauce (I mixed tomato sauce and Worcester sauce) or as it is.
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Very smart to use the tofu. I’ll try this! We love love love korokke but being diabetic it isn’t very good for me. Maybe with tofu it can be a little better for me 😉
Liyssee
I think so 🙂 Tofu is one of the healthiest food!