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Chef’s RECIPE@ホーム

Seaweed croquette

Seaweeds

Main

Beer

Try unique seaweed recipe. This croquette is out of the ordinary!

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Servings
4
Cooking time
60 minutes
Total servings
4
Cooking time
60 minutes

Ingredients

Potato
4
Onion (chopped)
1/2
Bacon (shredded)
2 strips
Thick seaweed (rinse and chopped)
50g
Salt, Pepper
some
Flour
some
Egg (beaten)
1
Bread crumb
some
Vegetable oil
some

Directions

  1. Wash potatoes. In a large pot, put water and potatoes. Bring it to a boil. Cook potatoes until soft.
  2. Once cooked, mash potatoes with folk. Add salt and pepper.
  3. Heat 1 tbsp vegetable oil in a pan. Saute chopped onion.
  4. Add bacon. Once onion gets tender, set aside to cool down.
  5. Add cooked onion, bacon, chopped seaweed to mashed potatoes.
  6. Divide the croquette mixture into 8. Make the patties. Dredge each patties in flour, egg and bread crumb in order.
  7. Heat oil and deep fry croquette until they are golden brown.

Remarks

Best paring with Beer