Ingredients
• 1kg sebago potatoes, peeled, chopped
• 1/2 cup plain flour, plus extra for dusting
• 2 eggs
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 250g beef mince
• 1/4 cup tomato paste
• 2 tablespoons finely chopped fresh coriander leaves
• 2 tablespoons currants
• 2 cups dried panko breadcrumbs
• Vegetable oil, for shallow frying
Method
1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 20 to 30 minutes or until tender. Drain well. Using a potato masher, mash potatoes. Add flour and 1 egg. Stir until well combined. Transfer to a heatproof bowl. Cool completely.
2. Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add tomato paste, coriander and currants. Cook, stirring, for 30 seconds. Remove from heat. Cool for 10 minutes.
3. Dust hands well with flour. Using 1/4 cup of potato mixture at a time, flatten in the palm of your hand to form a disc. Place 1 tablespoon of mince mixture in centre of potato round. Bring edge together around mince mixture and roll to enclose filling forming a sausage shape. Repeat with remaining potato and meat mixtures to make 12 croquettes.
4. Place breadcrumbs in a shallow dish. Lightly beat remaining egg in a bowl. Dip croquettes, 1 at a time, in egg, then roll in breadcrumb mixture, pressing firmly to coat. Place on a large baking tray. Cover. Refrigerate for 1 hour or until firm.
5. Pour enough oil into a large, deep heavy-based frying pan to come 5mm up side of pan. Heat over medium heat until hot. Cook croquettes, in batches, for 3 to 5 minutes or until golden. Transfer to a large baking tray lined with paper towel. Serve.
