Directions

1. Peel the potatoes, cut them in half, and place them in a pot of cold water with a pinch of salt. Bring to a simmer over high heat, cooking until fully tender, about 35–40 minutes. Drain well, then leave them in a colander over the empty pot to steam for a few minutes to remove excess moisture. Allow the potatoes to cool completely.
2. In a large sauté pan over medium-high heat, add the neutral oil. Once hot, add the beef mince, breaking it up with the back of a spoon or spatula. Season with a pinch of salt and cook until well-browned, ensuring even colour throughout.
3. Once the beef is browned, add the onions and cook for 1–2 minutes until softened, then add the garlic and sauté for an additional minute.
4. Pass the cooled potatoes through a ricer or mash thoroughly with a potato masher until smooth. Add the mashed potatoes to the beef mixture, season with additional salt, white pepper, and soy sauce, then mix well. Remove from the heat and allow the mixture to cool completely.
5. Divide the cooled mixture into six even portions, rolling each into a tight ball before flattening slightly into a hockey puck shape.
6. To crumb the croquettes, first dust them in the flour, then dip in the beaten eggs, and finally coat in the panko breadcrumbs. If not frying immediately, place the croquettes on a wire rack in the fridge to prevent sogginess.
7. Heat oil to 180°C / 350°F in a deep pan or fryer. Fry the croquettes for 4-5 minutes, until golden brown and hot through the centre.
8. Serve the croquettes simply as they are or with a side of Bulldog sauce for dipping.