Abalone Croquettes

Serving 4
Preparation Time 20 mins
Skill Easy

4 pieces Braised Abalones (diced)
2 Russet Potatoes (large sized, peeled and cubed)
1 Egg (large sized, beaten)
½ Yellow Onions (large sized, minced)
½ cup Plain Flour
½ cup Panko
¼ cup Shredded Mozzarella Cheese
1 tbsp Butter
1 cup Oil
Salt (to taste)
Pepper (to taste)

  1. Prepare the mashed potatoes
    • Add cubed potatoes to cold water, season with salt and boil until soft.
    • Mash the cooked potatoes while they are still hot, to release steam.
    • Allow mashed potatoes to cool down.
  2. Start cooking
    • Add butter to a pan, then sauté onions until soft.
    • Add in the diced abalone and fry until well mixed – make sure the mixture is relatively dry to prevent explosion when frying the croquettes.
    • Add the abalone mixture to the mashed potatoes, add mozzarella.
    • Season with salt and pepper to taste – some brands of mozzarella can be quite salty, so season accordingly.
    • Shape the mixture into patties, pressing down on the mixture to make sure they are as compact as possible.
    • Dredge the patties in flour, making sure to remove as much excess flour as possible, then in the beaten egg and finally in panko.
    • In a frying pan, heat oil.
    • When the oil is hot enough, add the patties and cook until the panko crust turns golden brown.
    • Serve the patties with some shredded cabbage and tomatoes, drizzle some mayo and/or bulldog sauce over (optional).
    • Eat them when they are hot for the cheese-pull!
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