Peel your potatoes and chop into pieces, then peel and slice your onion. Put the potatoes in a bowl, cover in cling film and microwave for 5-7 minutes.
Pre-heat a frying pan with a little vegetable oil. Next add your onion and some salt, gently cook the onion until it becomes translucent. Now add the minced beef, pepper and curry powder.
When the mince is cooked through, mash your microwaved potatoes and mix with the beef and onions. If you want a strong curry taste, you can add some more curry powder now.
Leave the filling to cool a bit, then form into round balls with the palm of your hand. Take a piece of cheese about the size of a stamp and place in the centre of each ball as you’re making them, making sure that as much as possible there’s no cheese sticking out.
In a bowl, beat your egg. In separate bowls pour out your flour and panko breadcrumbs. In a deep, heavy bottomed pan begin pre-heating your oil to 170C.
Roll your filling balls in the wheat flour, then the beaten egg and finally the panko. Make sure they’re completely covered then place in the hot oil and fry until golden brown.
Leave to drain on some kitchen towel for a minute or two, then enjoy drizzled with tonkatsu sauce or on warm rice with some Japanese curry sauce.
• If you’d prefer to use a non-processed cheese we suggest using semi-firm or firm cheese like Emmental or Gruyère. If you use a cheese that’s too soft, there’s a chance the cheese will separate leaving you with greasy croquettes. If you want to use a soft cheese, you can experiment by freezing your cheese before frying it.