Cook the potatoes 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 olive oil in a frying pan over high heat and add the onion and carrot to cook.
Add the mince and cook and season with salt and pepper.
Once the mince is cooked, remove from the heat and add the cooked mince, onion and carrot to the mashed potato and mix well.
Divide the mix into 8 equal sized ovals.
Combine the egg, water, mayonnaise, 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 degrees Celsius (350 degrees Fahrenheit). 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.
carolies of the potato croquettes are indication only as the deep frying oil is difficult to accurately measured.
The croquettes can be freezed