18 small croquettes
4 large floury Potatoes
1/2 cup Cooked Red Lentils (Optional)
70g Cabbage - chopped
1 Carrot - chopped
1/2 Onion - chopped
3 Dried Shiitake Mushrooms
- Soaked in a cup of water for 30 minutes and squeeze excess water and chopped
1/2 cup Shiitake Mushroom soaking liquid
1/2 cup cooked Corn Kernels
Carwari Organic Extra Virgin Sesame Oil for pan-frying the vegetables
10ml Rice Syrup
1 - 2 tablespoons Carwrai Organic Brown Rice Miso Paste Red
Flour* and water mixture with 1:1 ratio
*For gluten-free croquetts, use rice flour and gluten-free breadcrumbs.
Peel and cut potatoes into a quarter. Boil them in a large pot with water until fork-tender. Drain and put them back in the empty pot and allow the excess moisture to evaporate on low heat for a couple of minutes or until the potatoes look dry.
Mash the potatoes with a potato masher.
Heat a frying pan and put sesame oil and cook chopped onions and carrots on medium heat until tender. Add chopped shiitake mushrooms, cooked lentils, corn kernels, then pour tamari, mirin, shiitake soaking liquid and rice syrup. Cook until moisture to evaporate.
Put pan-fried vegetables and Miso paste in the mashed potato and combine well. Set aside until the mixture is cooled.
Spread on a tray and set aside until the mixture is cooled.
Cover the tray with plastic wrap, then cool it in a fridge for a couple of hours.
Divide into 18 potions and form each into a cylinder shape. Dip them the flour mixture then coat in breadcrumbs.
Deep fry in the frying oil (Cannola oil etc) until golden brown. Place them on a paper towel to remove excess oil.
Eat while hot. It is tasty enough without any sauce. You can dip them into Carwari Organic Japanese Barbeque Sauce if you like.