Beef Korokke With Miso-Mustard Mayonnaise (可乐饼加味囎酱）

Recipe adapted from Adam Liaw's cookbook Asian After Work

Ingredients:

• 6 large sebago potatoes, pee and cut into large chunks
• 1 tsp peanut oil
• 1/2 brown onion, peel and finely diced
• 200g beef mince
• 1/2 tsp sea salt
• 1/4 tsp white pepper
• 1 cup flour
• 2 eggs, beaten
• 2 cups Panko breadcrumbs
• Oil for deep frying
• 
  
• Miso-Mustard Mayonnaise:
• 1 tbsp white miso
• 1tsp hot english mustard
• 1/2 cup Japanese mayonnaise
• Note: Mix all ingredients together and set aside.

• Method:

1. Boil potatoes in salt water until tender about 12-15 minutes, Drain well then return to dry saucepan on low heat for a minute or two. tossing regularly to remove any excess moisture. Mash the potatoes and set aside.
2. Heat oil in a frying pan over high heat and fry onion for a few minutes until soft. Add beef n seasoning. Continue frying for 3-4 minutes or until well browned.
3. Tip out onto kitchen paper remove as much oil as possible.Transfer meat n onion mixture to a bowl. Add in potatoes n mixed well.
4. Form mixture into 8 flat, oval-shaped croquettes. 
5. Dip each croquette into flour, then egg and lastly the breadcrumb, ensuring that they are completely coverred. Rest in fridge till you are ready to fry them.
6. Deep fry them over medium high heat, until golden brown.
7. Transfer the korokke to a plate covered with paper towels to absorb any excess oil.
8. Serve immediately with Miso-Mustard Mayo.