Salted Egg Yolk Mushroom and Potato Croquette

Salted Egg Yolk Mushroom and Potato Croquette


  • Approximately 3 Yukon gold potatoes (around 500g)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 tablespoon butter

Ingredients for the mushroom mixture

  • 3 cups minced mushrooms (225g)
    • I used crimini mushrooms, but sky’s the limit here, so feel free to use whatever mushrooms you have on hand, such as shiitake, white button, oyster mushrooms.
  • 1 tablespoon olive oil
  • 1/4 cup diced onion
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic

Ingredients for breading

  • 1 teaspoon olive oil
  • 1/2 cup of finely crushed salted egg yolk cookies
    • I found these cookies at Costco, but you can also find them at Amazon here. Honestly, I had extra salted egg yolk cookies lying around, but you can use any savory cookie, cracker, or chips here. Feel free to experiment with olive crackers, potato chips, taro chips, beet crackers, cheese crackers, etc.
  • 1 cup of panko breadcrumbs
  • 2 large eggs
  • 1/4 cup all purpose flour


  1. Preheat your oven to 400 degrees and line a sheet pan with parchment paper. You can also fry these, which would be equally delicious.
  2. First, let’s prepare the potatoes. Peel each potato and pat dry. Cut each potato in approximately 8 even-sized pieces, and place into a large pot.
  3. Fill the pot with water until it covers the tops of the potato pieces. Bring the water to a boil and boil the potatoes until soft (approximately 25 minutes). You can check if the potatoes are soft by using a knife and trying to poke all the way through the potato piece.
  4. In the meantime, let’s prepare the mushroom mixture. In a saucepan, add olive oil and turn the heat onto medium high.
  5. Then, add mushrooms, onion, oyster sauce, soy sauce, chicken broth, salt, white pepper, ginger, and garlic. Cook on medium high heat for 7 minutes or until the liquid has evaporated. If there is still remaining liquid, strain the liquid out with a sieve or a cheesecloth. Set aside.
  6. In a separate saucepan, add olive oil and turn heat onto medium. Add panko breadcrumbs, and cookies. Stir the breading around until nice and toasted (approximately 7 minutes). Set aside.
  7. Back to the potatoes! Drain the softened potatoes, and add salt, white pepper, and butter. Mash the potatoes until creamy. I used a fork, but you can use a potato masher.
  8. Add the mushroom mixture to the potato and mix until evenly combined. While the mixture is still warm, take a scoop of the mixture and shape it into a little log (approximately 2 inches long and and 1 inch tall). Place onto parchment paper on a sheet pan. Repeat until you’ve used up all the mixture.
  9. Once you’ve shaped all your croquettes, beat the eggs until evenly combined. Take a croquette and dip it into the mixed egg. Then, dip it into the panko-cookie mixture and coat on all sides. Place it back onto the sheet pan. Repeat until you’ve done this to all the croquettes.
  10. Bake at 400 degrees for 10 minutes. Take sheet pan out and flip the croquettes over. Bake for another 5 minutes, and you’re done!

Salted Egg Yolk Mushroom and Potato Croquette are so delicious and a great way to use up a huge bag of potatoes. These delicious Japanese-style croquettes are inspired by one of my favorite new restaurants in Seattle called Rondos, which makes croquettes with all kinds of cool stuff: uni, crab, beef, etc. I also love that you can use any cookie or cracker or chip on hand, which makes for some awesome and potentially exotic combos. Try these next time you want a great appetizer (maybe even to bring to a party)!



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