Squid Ink Croquettes

Mashed Potatoes

1 ½ kg potatoespeeled and chopped in large pieces

6 garlic clovepeeled

¼ cup unsalted buttersoftened

½ cup all-purpose flour

salt and ground black pepperto taste

Croquettes

6 medium sized deboned and chopped

2 large white onion

4 -6 small white oniondiced

4 green bell peppersdiced

4 tomatoesdiced

3 -4 tablespoon squid ink

1 ½ cups cheddar cheesegrated

¾ cup parmesan cheesegrated

½ cup unsalted buttersoftened

3 egg yolks

1 tbsp parsley finely chopped

salt and pepperto taste

For Deep Frying

Flour

EggsWhisked

Bread Crumbs

Oil

½ cup grated parmesan cheeseoptional

1 tbsp dried herb mixture equal parts thyme, basil, rosemary, oreganooptional

Mashed Potato

Add the cut potatoes and garlic cloves to cold salted water. Bring to boil and cook until potatoes are tender.

Process/ mashed potatoes and garlic until smooth. Add the butter, and add salt & pepper to taste. Mix to incorporate

Croquettes

In a pan, sweat white onions, then add garlic and green bell pepper. Season with salt. Cook until fragrant, then add in squid ink

Add in squid, cover with lid and cook on low heat until tender

Add the cheeses to the hot potatoes. Eggs, salt and peppers, blended squid ink, squid and parsley and mix well.

Transfer them into a tray lined with plastic wrap or a silicone baking mat in ball shapes. Cool them in the freezer for 5 minutes or the refrigerator to about 15 to 20 minutes.

Deep Frying

Prepare your frying station: Flour, Whisked Eggs, and Bread Crumbs

Deep fry until golden brown

Serve with Japanese mayo, Parmesan cheese, togarashi powder on top.

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