Japanese Sweet Potato Croquettes

Instructions

1. Prepare the potatoes
   Place sweet potatoes and russet potato in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer until fork-tender, about 15 minutes. Drain well and return to the pot to steam dry for 2 minutes.
2. Sauté the vegetables
   While potatoes are cooking, heat butter in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the peas and cook for another 2 minutes. Remove from heat and set aside.
3. Make the potato mixture
   Mash the potatoes until smooth. Add the sautéed vegetables, soy sauce, mirin, salt, and white pepper. Mix well and adjust seasoning to taste. Let the mixture cool until it's comfortable to handle, about 15 minutes.
4. Shape the croquettes
   With lightly dampened hands, divide the potato mixture into 12 equal portions. Shape each portion into an oval patty about 3 inches long and 1 inch thick.
5. Coat the croquettes
   Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each croquette in flour, shaking off excess. Then dip in beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
6. Chill before frying
   Place the breaded croquettes on a baking sheet and refrigerate for at least 30 minutes. This helps them hold their shape during frying.
7. Deep fry the croquettes
   Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). Fry the croquettes in batches of 3-4, turning occasionally, until golden brown and crispy, about 3-4 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
8. Serve
   Serve the croquettes hot with tonkatsu sauce or ketchup on the side. Traditionally served with shredded cabbage as a side dish.