5 potatoes, peeled and cubed 3 tbsp milk 1 ½ tbsp S&B Wasabi Paste 43g 1 cup cooked corn 1 small onion, sliced Salt and pepper 1 cup (50g), panko breadcrumbs 1 egg, lightly whisked ¼ cup (40g), plain flour Vegetable oil, to deep-fry Japanese Mayonnaise, to dip
Boil potatoes for 15 minutes or until soft, drain. Mash potatoes with milk, S&B Wasabi Paste, corn and onion, season with salt and pepper.
Divide potato mixture into 12 portions and form a ball shape. Place flour, whisked egg and breadcrumbs in separate bowls. Roll the croquettes in flour and shake off excess. Dip in egg, then in breadcrumbs to coat.
Add enough oil to a large deep saucepan to come halfway up the side. Heat oil to 180°C, Deep-fry the croquettes, in batches, for 2-3 mins or until golden.
Transfer to a plate lined with paper towel. Serve with Japanese mayonnaise.