Clam Croquette

Please also refer to this page for information on the ingredients introduced in this recipe.
Cut the potatoes into 4 equal parts, remove the buds and steam for 25 minutes and peel the skin. (Can also be used in the microwave.)

Mould the peeled potatoes well in a bowl, add the white sauce and butter and mix well.

Divide [2] into 8-10 equal parts, and wrap around 2-3 clam clams and mold them into round shapes. Sprinkle flour, eggs, and breadcrumbs in order and fry them golden brown.

[Make a sauce] [A] First, bring the clam soup to a boil, then add ketchup, white sauce, and butter to make the sauce.

Pour the fried croquettes with the sauce from [4] and complete the dish.

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- Potatoes and baron potatoes
- 350g
-
- White sauce
- 50g
-
- butter
- 10g
-
- Clam meat
- 100g
-
- flour
- Appropriate amount
-
- egg
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
[A]
- Base clam soup
- 1/2 cup
-
- ketchup
- 1 tablespoon
-
- White sauce
- 1 tablespoon
-
- butter
- 5g