Updated: Sep 26, 2021
I'm quite partial to a Japanese potato croquette now and again - they remind me of my childhood
in Japan, so they're a little trip down memory lane. Over time, I've developed a few twists on the standard croquette and here is one of them - quail's egg croquettes. My family used to eat quail's eggs a lot when I was a child but they have become less popular in Japan which is a shame because they are as versatile as a chicken egg (although I do admit that peeling the shells is a bit of a pain.) Anyway, apart from the eggs all you need for this recipe is a couple of potatoes, a little beef, some parsley and panko breadcrumbs. To bind everything together, you'll need flour and a medium chicken egg. Everything is precooked before you create your croquettes, so when you fry them, you can focus on getting the breadcrumbs a lovely golden brown colour, which only takes a couple of minutes. In japan, most people would drizzle a little bulldog brown sauce over these. You could put them in a bento lunch or eat them with some rice and miso soup for a lunch or supper. the croquettes will happily keep in the fridge for 3 - 4 days.
Like the sound of this recipe? You can find the recipe below or take a look at the Youtube tutorial by clicking Quail egg Croquettes or by scrolling to the bottom of the page.
Quail egg croquettes
(makes 6 croquettes)
6 quail’s eggs
100g minced beef
a little salt & pepper
1 tsp dried parsley
40g plain flour
1 egg, beaten
50g panko breadcrumbs
veg oil for deep frying
boil the quail’s eggs according to whether you want a hard or oozy yoke. peel & set aside
peel & cut the potatoes into thick slices, put the slices in a pan of cold water, bring to the boil and simmer for 10-12 mins or until softened. drain and set a side
fry the onion in 2 tsp of vegetable oil, add the minced beef and fry until browned
mash the potato in a bowl, add the fried onion & beef and the parsley & mix together well
season with salt & pepper
divide the mixture into 6 portions
coat the boiled eggs in plain flour, then push each egg in a portion of the potato mixture & form into a small ball
coat the balls with plain flour, then the egg & then roll in the panko breadcrumbs until you have a uniform coating
put 2cm of veg oil in a pan, heat to 170’C and deep fry the balls, turning occasionally until lightly browned
happy cooking! kurumi XXXX.