Japanese Croquette

(Lily Ikegami)

  • 4-5 russet potatoes
  • 1 can spam
  • 4-5 carrots (small)
  • Celery (4 sticks)
  • 1 brown onion
  • 2 boiled eggs
  • 3 large eggs – scrambled
  • Panko
  • Flour
  • Vegetable Oil for frying

Optional: Shoyu and Sugar

Cut potatoes into small pieces and boil. When gets soft, drain the potatoes.

While still warm, mash well.

Cut the vegetables in small pieces in separate dish. Sauté all the vegetates (celery and carrots).

Gradually add in the brown onion.

Cut the Spam to small pieces also and cook together. Season with shoyu and sugar (or sugar substitute) to make sweet.

Set aside the vegetables to cool.

After the vegetables are cool, cut the boiled eggs into small pieces and add to mashed potatoes and continue add the cooked vegetables and Spam.

Lay wax paper down for coated croquettes.

Take the mixture and shape into an egg shape (with hands dusted with flour otherwise it gets sticky).

Put into the refrigerator for a couple of hours.

Dip each croquette into the beaten eggs, then panko.

Fry until golden brown.

***You will only need to fry for a short time because the vegetables and potatoes are cooked