Curry Croquettes are a popular twist on the classic Japanese croquette, offering a rich, savory curry flavor. They’re delicious as a dinner item, a snack, or packed into a bento box for lunch.
On a recent trip to Japan I encountered croquettes everywhere — in supermarket frozen sections, warm takeaway displays, and convenience store hot cases. I was struck by how comforting a simple croquette can be: a golden, crispy exterior giving way to a creamy mashed potato interior. There are many varieties, but my favorite is the curry version. This recipe recreates those savoury Curry Croquettes at home.
We start with creamy mashed potatoes combined with a seasoned ground beef mixture and curry paste. The mixture is formed into patties, coated in flour, egg, and panko breadcrumbs, then deep-fried until crisp and golden.
About Curry Croquettes
This Curry Croquettes recipe is adapted from a basic beef croquette base, with Japanese curry roux added for depth. Many recipes use curry powder, but the solid Japanese curry roux is convenient and flavor-packed; it dissolves into a paste with hot water and blends easily into the filling.
When mixing the curry roux with hot water to create a paste, add only as much liquid as necessary. Too much liquid will soften the mashed potato filling and make shaping difficult. The paste may look grainy at first, but it becomes smooth once combined with the mashed potatoes and beef.
Tips for Making Curry Croquettes
The key to successful croquettes is controlling moisture so the filling holds its shape. Drain the cooked potatoes thoroughly and return them to the pot over low heat to evaporate any residual water, stirring constantly to prevent sticking. When preparing the beef mixture, discard any excess liquid from the pan before combining with the potatoes. Add only the small amount of hot water needed to dissolve the curry roux; that keeps the mixture firm enough to shape into patties.
If you want more general croquette tips, the same principles apply: dry potatoes, well-seasoned filling, and a firm coating of flour, egg, and panko for a crisp finish.
More Japanese Curry Recipes
If you enjoy cooking with Japanese curry, try these other recipes at home:
- Chicken Curry Udon
- Curry Bread
- Japanese Chicken Curry
- Spiral Curry Puffs with Japanese Curry Filling
- Chicken Katsu Curry
Curry Croquettes
Ingredients
- 1.1 lbs (500 gr) starchy potatoes, peeled and cut into chunks
- 1 tbsp vegetable oil
- 1/2 onion, finely diced
- 1/2 carrot, finely diced
- 0.3 lbs (150 gr) ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 2 cubes (about 45 gr) Japanese curry roux, roughly chopped
- 1/4 cup hot water
- Salt and pepper to taste
Coating
- 2 eggs, lightly beaten
- 1/2 cup (60 gr) all-purpose flour
- 2 cups (180 gr) panko or breadcrumbs
- Oil for frying
Instructions
- Boil the potatoes in a large pot of water until tender, about 10–15 minutes.
- While the potatoes cook, heat oil in a frying pan over medium-high heat. Sauté the onion and carrot until softened, then add the ground beef and cook until browned. Season with salt and pepper. Set aside and discard any excess liquid.
- Drain the cooked potatoes thoroughly. Return the pot to low heat and stir for a few minutes to evaporate remaining moisture, taking care not to burn the bottom. Remove from heat.
- Mash the potatoes and let them cool until warm but still workable.
- In a small bowl, dissolve the curry roux in hot water to form a paste.
- Stir the cooked beef mixture, curry paste, and egg into the mashed potatoes. Adjust seasoning with salt and pepper as needed.
- Divide the mixture into eight portions and shape each into an oval. For smaller croquettes, divide into 16 pieces.
- Prepare three shallow dishes with flour, beaten egg, and breadcrumbs. Lightly coat each croquette in flour, dip in egg, then press into breadcrumbs.
- Heat oil to 350°F (180°C). Fry croquettes in batches for 3–4 minutes per side, or until golden and crisp. Drain on a wire rack or paper towels. Serve warm.
Notes
Nutrition
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Calories: 343 kcal
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