SWEETCORN TUNA CROQUETTE / KROKET TUNA JAGUNG

When I first started to learn to make croquette, I told myself that I wanna try this Japanese Croquette. I have bookmarked a few recipe and this recipe from ediblyasian. info attracted my attention. fantastic there were numbers of Japanese Croquette that made my life easy. I took the salmon recipe and substituted it with tuna. As for the breadcrumbs the recipe called for Japanese Panko, I followed strictly. It's nice but I don't quite like the sweet taste of the sweet corn. I preferred the tuna, may be the next time around I will omit the sweet corn. Overall its tasty and crunchy, good as appetizer or even tea and definitely serve best with chili sauce.

INGREDIENTS

vegetable oil

1 onion, peeled and finely chopped

7 oz (200g) floury potatoes, peeled and quartered

1 can tuna

1 oz (25g) sweet corn, drained

salt and white pepper

3 eggs

4 heaped spoons of flour

2 oz (50g) Panko (asian breadcrumbs)

PREPARATION

1. Heat the wok over medium heat for 1-2 min until hot and almost smoking and add 2 tbsp oil.
2. Add onion, cover and cook over very low heat 5 min until translucent, stirring to make sure it doesn't catch and color.
3. Put the potatoes in cold water, cover and bring to a boil and cook 10 min.
4. Add the fish  and cook 7 minutes until it is cooked  and the potatoes are tender.
5. Lift out the tuna and flake.
6. Drain the potatoes and mash them in the pan.
7. Combine the tuna and potatoes  along with the onion mix and add the sweet corn.
8. Season with salt and pepper and add 2 of the eggs. Beat into mixture and combine thoroughly.
9. Divide into 6 equal portions and shape into croquettes.
10. Put flour in one bowl, the remaining egg, beaten, in another and the panko in a third.
11. Dip fish cakes first in flour, then in egg and finally into the breadcrumbs.
12. Deep fry  180^oC (350^oF) {A quick test is to put a small cube of bread into the oil and if it turns golden within 25 to 30 seconds the temperature is correct.} until rich gold in colour (approx 4 minutes).
13. Drain briefly on kitchen absorbent paper.

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Pada awal pembabitan saya dalam blog masakan ini saya telah mencuba beberapa jenis kroket. Memang mendapat sambutan dari anak-anak dan mereka amat menggemarinya.  Saya begitu tertarik dengan kroket dan begitu ingin sekali untuk mencuba semua jenis kroket. Salah satu daripadanya ialah Kroket Jepun. Kroket Jepun ini tidak kurang popularnya, malah kroket ini juga banyak dijual di bakery dan pasaraya di Jepun. Saya membuat serach saya untuk mendapatkan resipi kroket ini dan resipi dari elybyasian.info mudah diikuti dan inilah hasilnya. Resipi asal adalah Kroket Ikan Salmon tetapi saya gantikan dengan tuna, ialah susah nak dapatkan salmon. Sedap, cuma saya rasa kombinasi jagung manis dengan pedas tak berapa kena, mungkin lain kali jika berkesempatan saya akan cuba lagi tetapi kali ini dengan tidak memasukkan jagung manis. Sajian ini sesuai sebagai sajian pembuka selera atau buat minuman petang dan enak dimakan bersama cili sos.

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Next Post - Stir Fried Spinach With Beef

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