With a packet of frozen crab meat and a few Russet potatoes in my pantry, it's time to make some croquette or potato cakes! You can cook & shape the potato cakes in advance and keep them in fridge or freezer. When ready to serve, simply fry (or bake) them till golden brown. These potato cakes are fairly easy to make, so get your kids to help to shape these cute little potato cakes. Instead of just making round potato cakes, how about heart, star or even animal shapes? Your kids will have great fun making this tasty little snack.
Instead of using crab meat, you can use canned tuna, minced meat with mushrooms & peas, ham & cheese, leftover roast chicken or even our local otak otak as the fillings. Exercise your creativity, mix and match and you will create your very own signature croquette!
|Tip: After shaping, put them in the fridge (30 mins or more) to firm up for easy handling.|
(makes 12 potato cakes)
3 Russet potatoes (peeled and halved)
1 tbsp butter
250g frozen raw crab meat, defrosted (available from supermarket)
1/2 onion (finely chopped)
2 cloves garlic (minced)
2 tablespoon lemon juice
Dash of pepper
1 cup finely chopped spring onion & parsley
1/2 red chili, finely chopped
1 egg yolk
1 tsp condensed milk
1 tbsp mayonnaise
3/4 tsp salt (or adjust to taste)
Pepper to taste
3 to 4 tbsp rice flour (pan-roast for 3 to 5 mins)
1/2 cup plain flour
1 beaten egg
1 cup bread crumbs
1) Boil the potatoes in a pot of water till potatoes are soft, around 15 minutes (use medium-low heat to prevent the potatoes from breaking down while boiling).
2) While potatoes are boiling, heat a pan and melt a tablespoon of butter. Stir fry the chopped onions, then garlic. Add the crab meat and stir to cook it, for about 1 to 2 minutes. Squeeze 2 tablespoon of lemon juice into the crab meat mixture, a dash of pepper and set aside to cool.
3) Drain the potatoes and mash. Add and mix all the ingredients under (C) into the mashed potatoes , except for the rice flour. Add the cooked crab meat and stir lightly to combine. Stir the rice flour into the potato mixture.
4) Take about 1 heap tablespoon of potato mixture and shape into round cake. Repeat till all potato mixture is used up (Tip: At this point, you can chill them in fridge for 30 mins for easy handling).
5) Lightly dust each potato cake with flour (pat off excess), then dip into beaten eggs, and coat it with breadcrumbs. Pat the potato cakes gently with your hands. Rest the potato cakes for 5 minutes.
6) Heat some oil in wok or pan. The oil must be hot, but not smoking hot when you start to fry the potato cakes. Flip the potato cakes over after a minute. When both sides are light golden in colour, increase heat and fry both sides for about 20 seconds each, till golden brown. Remove and drain the potato cakes on kitchen paper.
7) Serve the potato cakes hot with shredded lettuce and lemon wedges.