1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a bowl, add the crumbled tofu and the ingredient A. Mix together well.
3. Moisten your hands and take a handful of the croquette mixture, then shape it into round or oval patties. Coat all around with panko/bread crumbles. Repeat this process until you use all the croquette mixture.
4. Deep-fry the tofu croquettes, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
1. Place potatoes in a large saucepan and add enough water to cover. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 15~20min or until easily pierced with a fork. Drain well.
2. Transfer potatoes in a bowl and mash the potatoes until creamy with a potato masher or fork. Set aside.
3. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion and cook until soft. Add the ground beef until no longer pink, then add the ingredient "A" to season. Turn the heat to high and pour the dissolved katakuriko/potato starch to thicken the sauce.
4. Add the beef mixture from #3 to the potatoes in the large bowl from #2. Add the ingredient "B" and mix well.
5. Form the mixture into ball shapes and flatten them. Prepare flour, egg and panko/breadcrumbs in individual plates or bowls. Coat each croquette with flour, egg, then panko/breadcrumbs.
6a. If you want to deep-fry heat enough oil in a deep fry pan over medium heat. Deep-fry the croquette until nicely golden brown for both side (as they are already cooked, no need to overfly them).
6b. If you want to just fry heat about 3 tbsp vegetable oil in a skillet, and gently place the croquettes and cook until they are nicely brown for both side.
1. Bring to a boil and simmer until shrimps are cooked. Transfer into a food processor and process until the shrimps are coarsely chopped. Set aside.
2. In a skillet heat 1 tbsp olive oil. Fry onion, shrimps from step #1, mushrooms and corn until wilted. Then add salt to season.
3. Add the butter and stir until completely melted, then add flour while stirring. Little by little add milk, it will gradually thicken the mixture. Add sour cream. Put all the ingredient A to season. Mix well.
4. Let the mix cool down in the freezer until firm (about 1h).
5. Shape the mixture into round balls with a slightly flattened bottom, dip in the flour, then beaten egg and coat with breadcrumbs.
6. Add the croquettes into the hot oil in batches, cook over medium-low heat until both sides are nicely browned. Remove from the oil and drain on paper towels.