Croquettes in Japan are usually an irresistible combination of potatoes and ground meat. The trade-off to this delicious meal is that they are difficult to prepare and clean-up after, as the process includes boiling and mashing potatoes, frying minced meat, forming each croquette by hand, and then battering and deep-frying.
This recipe finds a way around much of the hassle by cutting out the need to deep fry. And since soy meat is used instead of beef or pork, the calorie count is greatly reduced and is that much healthier.
What is Soy Meat?
Some may be unfamiliar with soy meat, which is a processed food made to look like meat by applying heat and pressure to dried soybeans that have been stripped of their main oil content.
Until recently, soy meat has had a strong affiliation as a food for vegetarians and vegans, but recently, it has been gaining popularity among health-conscious people as a healthy food. The calorie content of soy meat is much lower than that of beef or pork, and since the main ingredient is soybeans, it is healthier than red meat.
Overturning the Common Sense of Croquettes
Potato croquettes are a familiar and somehow nostalgic side dish for the Japanese and everyone from small children to the elderly enjoys them. You can get them at supermarkets and convenience stores, but with this recipe, you can easily make it for the whole family at home!
Croquettes are commonly formed into small oval shapes, battered and fried one by one, but this recipe allows for easily preparation with a single plate. The whole dish is generously sprinkled with aromatic breadcrumbs, so each bite tastes like an original croquette.
Place the ingredients and bread crumbs on one plate and serve on a baking bowl for everyone to enjoy!
- 17.6 oz Potatoes
- 1.8 oz Soybeans meat (dry)
- 7 oz Onion
- 3.5 oz Canned corn
- 0.4 cup Canned corn juice
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 2 tsp Herbs of your choice
- 0.35 oz Butter
- 0.75 tbsp Okonomiyaki sauce
- to taste Bread crumbs
- for topping Parsley
Finely chop the onions. Soak the soy meat in corn juice for about 10 minutes.
Boil the potatoes in water with the skin on. When the potatoes are soft enough to slide a fork through, peel them (be careful, they are hot).
Once peeled, transfer to a bowl and roughly mash and mix with salt.
Heat the olive oil in a frying pan and stir-fry the onions.
Once onions are transparent, add the rehydrated soy meat and stir fry.
Add corn. Sprinkle with salt and pepper and herbs (oregano, rosemary, etc.) and saute until the liquids evaporate.
Add the fried soy meat and corn to the potatoes, and while still warm, add the butter and mix it all together.
Place mixture in a heatproof container and pour okonomiyaki sauce over the top.
Dry roast the breadcrumbs in a frying pan until golden brown, sprinkle them on top of the okonomiyaki sauce. Bake in an oven (356°F / 180℃) for about 10 minutes.
Sprinkle with parsley, if desired, and you're done!
- If you boil potatoes with the skin peeled, they become watery, so we recommend boiling with the skin on.
- Use finely ground soybean meat. Add sweetness and flavor by rehydrating it in the juice of a can of corn.
- You can substitute 100g of minced meat for 50g of dried soybean meat.