Deep-Fry Fridays: Pork and Potato Croquette Recipe

After making the mashed potato spring rolls, I had a bit of leftover mashed potatoes so I decided to improvise and create a Vietnamese-flavoured croquette. I’m in love with what I like to think of as Vietnamese meat loaf: ground pork studded with wood ear mushrooms and shallots, flavoured with fish sauce, sugar, soy, white pepper and five spice.

I could eat this meat in anything: Vietnamese-inspired lasagne, Vietnamese-inspired shepherd’s pie, Vietnamese-inspired sausage rolls, Vietnamese-inspired ravioli, and the list keeps going on. I love the juicy savouriness of the ground pork, the subtle crunch of the wood ear mushrooms, the sweetness of the shallots and the tang of the fish sauce.

The flavours tasted great with the mashed potatoes and if you’re not inclined to deep-fry, you can just eat the potatoes with the meat mixed in. Mike and I ate almost half of the potatoes straight out of the bowl.

Pork and Potato Croquette Recipe

2 cups mashed potatoes
5 ounces ground pork
1/2 shallot diced
2 tablespoons wood ear mushrooms, re-hydrated and sliced
2 teaspoons sugar
2 teaspoons fish sauce
2 teaspoons soy
1/4 teaspoon white pepper
dash of five spice
salt and pepper to taste

2 tablespoons flour
1 egg, lightly beaten
1 cup panko crumbs

oil for frying

Mix the ground pork with the shallots, wood ear mushrooms, sugar, fish sauce, soy, white pepper and five spice. Heat a splash of oil in a medium sauce pan over medium high-heat and pan fry the pork until cooked and crumbly. Cool.

Mix the ground pork into the mashed potatoes and taste. Season accordingly with salt and pepper.

Using your hands, or a small ice cream scoop, shape the mashed potato mixture into balls. Dip in the flour, then the egg then the panko. Heat about 2 1/2 inches of oil in a deep sided pot to 350˚F. Deep-fry the croquette until crisp and golden brown. Drain on paper towels, serve with sriracha, mint and Thai basil leaves. Enjoy!

9 Comments add yours

  1. Love your deep-fry fridays! Your photos inspire me to be more creative in the kitchen. Keep it up :)

    Thanks so much! :D

    steph on June 5th, 2010 at 9:00 am
  2. Ha, ha! This approach reminds me of stuff I read about the ’50s. A cookbook solution for left-overs was to make croquettes, although a beschamel was used to hold stuff together.

    Hmm, bechamel holding together the croquettes sounds like cream croquettes, something they love in Japan.

    I love leftovers!

    steph on June 5th, 2010 at 9:01 am
  3. What a great idea! We have Cookie Fridays but Deep Fried sounds better! :)

    Cookie Fridays sounds pretty awesome to me!

    steph on June 5th, 2010 at 9:04 am
  4. We do “Meatless Mondays”, “Enchilada Wednesdays”…old school S. TX cafeteria school food…and now I am going to add “Deep Fried Fridays”! My husband is going to love this. YEAH!!!

    Hope you guys have fun with it!

    steph on June 7th, 2010 at 2:42 pm
  5. I LOVE Momofuku Noodle and Milk Bar, and used to eat at both at least once a week for a period (the pork buns were my weakness – as were the ginger scallion noodles). Love what you’re doing here with the Momofuku cookbook – WHICH I have yet to purchase! Those fried potato and pork balls looks phenomenal – just as good, if not better, then Chang’s :)

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