Japanese Potato Croquettes (Korokke)

500 g starchy potatoes
120 g beef mince
70 g onion or half small onion
70 g carrot or half of small carrot
SIDS SALT & PEPPER to taste
½ tbsp rice bran oil
rice bran oil for deep frying
COATING:--
1 egg
4 tbs plain flour
50 ml water
1 tbsp SIDS RASPBERRY HONEY MAYO
2 cups of Japanese panko bread crumbs

Peel and dice the potatoes then cook in boiling water for about 10 minutes. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked. Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
Chop the onion and carrot finely.
Heat oil in a frying pan over high heat and add the onion and carrot to cook. Add the mince and cook then season with SIDS SALT & PEPPER. Remove from the heat and add to the mashed potato and mix well.
Divide the mix into 8 equal sized ovals.
Combine the egg, water, SIDS RASPBERRY HONEY MAYO and flour in a small bowl to make a batter.
Coat each of the ovals with the batter, then place the potato oval into the panko crumbs. Coat all potato ovals with the panko crumbs.
Heat deep frying oil in a deep pan until it reaches around 180˚C. If you don’t have a thermometer you can check if the oil is the correct temperature by dropping a bread crumb into the oil. If the bread crumb drops about halfway down into the oil, then floats back up – you are at the perfect temperature.
Fry each of the potato ovals until crispy and golden brown.
Serve croquettes with salad leaves or any side dish of your choice.