[:hk]免炸地瓜可樂餅【外酥內綿 】Sweet Potato Croquette[:en]Japanese Sweet Potato Croquette ( Non-Fried )[:]

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天氣轉涼就想起熱乎乎的薯餅，可樂餅是肥丁秋冬的 Comfort Food。據說可樂餅源自法國料理，以魚肉、雞肉混合的炸肉餅（croquette）。在日本，可樂餅是家常日式西洋料理，將馬鈴薯或其他配料，如豬絞肉、蟹肉、海鮮、蔬菜等混合，揉成圓餅沾麵粉，刷蛋汁再裹上麵包粉油炸。日文讀音為 Korokke，直接音譯為中文就是「可樂餅」。

只要是澱粉質豐富的蔬菜都可以代替馬鈴薯製作可樂餅，秋冬地瓜當令，蒸或烤熟都十分香甜。用來製作可樂餅，糖也沒有加。以咖喱粉、自製鹽麴、自製蒜粉、洋蔥粉調味，蔬菜香味更昇華，免炸的方法省了起油鍋的麻煩，也不用擔心油炸帶來的高熱量，多吃幾塊也沒有罪惡感。日式炸餅，當然不能少得特別調製了日式芝麻醬啦。

材料  ( 分量 14 ~ 16 個直徑 6 cm 的可樂餅 )

• 地瓜 ( 黃心番薯 ) Sweet Potatoes     700 g
• 紅蘿蔔 Carrot                                   1 根
• 洋蔥 Onion                                       1 個

粉漿

• 日式麵包粉 ( 麵包糠 ) Bread Crumbs   60 ~ 70 g
• 中筋麵粉 All Purpose Flour              20 ~ 30 g
• 雞蛋 Eggs                                         1 顆

調味料

• 鹽麴 Koji Sauce            1 大匙  ( 用鹽代替，酌量減少，自製鹽麴看這裏 )
• 咖喱粉 Curry Powder   1 小匙  ( 用即磨咖喱粉更香 )
• 蒜粉 Garlic Powder      1 小匙   ( 自製蒜粉和洋蔥粉點這裏 )
• 洋蔥粉 Onion Powder  1 小匙
• 白胡椒粉 White Pepper  適量

做法

1. 地瓜去皮，切大丁。紅蘿蔔去皮，切丁，全部放進蒸鍋裡，水沸後，中火蒸 20 分鐘

2. 利用蒸地瓜的時間，洋蔥切丁，鍋中加少許油，下鍋小火炒 20 分鐘至焦糖色，如鍋裏的洋蔥太乾可加點水一起炒

3. 把鍋洗淨，抹乾，麵包粉不加油，下鍋炒至金黃色，盛起，備用

4. 地瓜和紅蘿蔔蒸熟後 ( 用叉子一壓就碎表示蒸熟 ) ，趁熱用叉子搗成地瓜泥

5. 依次加入調味料：咖喱粉、蒜粉、洋蔥粉、白胡椒粉、鹽麴，拌勻，試味，當令的地瓜十分甜，加上洋蔥的甜味，所以肥丁不加糖

6. 地瓜泥待涼，打發雞蛋，把麵粉和麵包粉分別放到不同的盆裏

7. 預熱烤箱至 170ºC

8. 抓起約手掌大小的地瓜泥，在左右手來回拋接兩下，把空氣壓出來不易鬆散，塑成扁圓狀，薄薄裹上一層麵粉，把多餘的麵粉刷走，把整個地瓜餅浸入蛋液中，用叉子舀起，滴下多餘的蛋液，迅速放入麵包粉中，均勻包裹麵粉粉

9. 放在鋪了不沾油布或烘培紙的烤盤上，入爐 160ºC 烤 10 ~ 15 分鐘，可樂餅烤得暖暖脆脆的，趁熱享用

小叮嚀

• 地瓜泥可事先預備好，可冷藏可放 2 ~ 3 天，吃的時候才塑形、上蛋漿、麵粉和麵包粉，就可快速完成

[:en]

Coat the mashed potatoes with breadcrumbs and baked in oven. They are also tasty even without deep-fried!

Ingredients  ( Makes 14 ~ 16 @ Diameter 6 cm )

• 700 g Yellow Sweet Potatoes
• 1 Carrot
• 1 Onion

The Batter Mix

• 60 ~ 70 g Japanese Bread Crumbs
• 20 ~ 30 g All Purpose Flour
• 1 Egg

Seasonings 

• 1 tbsp Koji Sauce
• 1 tsp Homemade Curry Powder   
• 1 tsp Homemade Garlic Powder
• 1 tsp  Homemade Onion Powder
• Pinch of Ground White Pepper

Preparation

1. Peel the sweet potatoes and carrots, cut into chunks. Cooked them all in a steamer over medium heat for 20 minutes

2. Diced the onion. Add some oil to a frying-pan, fry onion for about 20 minutes until caramelised. If it is too dry add some water

3. Rinse and dry the pan, add breadcrumb to fry over low heat without oil until golden brown. Transfer to a bowl and set aside

4. Crumble the sweet potato with a fork into a bowl when it is still hot

5. Add curry powder, garlic powder, onion powder, ground white pepper and koji sauce. Mix well and taste if the seasonings is enough

6. When the mashed potatoes are cooled. Place the beaten egg, plain flour and bread flour into 3 difference plate

7. Preheat oven to 170ºC

8.  Toss each portion of the mashed potatoes between your hands about 3 ~ 4 times to release the air inside the mixture. This will prevent the patties from breaking while cooking. Make thick oval patties, about 2 cm thick. Coat with plain flour, dusk away the excess. Coat with egg using a fork, drop the excess egg liquid and quickly coat in breadcrumb

9. Place on baking tray line with baking paper. Baked in oven at 160ºC for 10 ~ 15 minutes. Ready to serve hot

Tips

• Mashed sweet potatoes can be prepared in advance, and can be frozen up to 2 ~ 3 days. You can quickly complete cooking just coating with egg, flour and bread crumb. Bake and serve

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