Potato Croquettes with Seafood and Kimchi
This recipe uses rice flour for everything, from bread crumbs to the coating flour and to the filling. Enjoy a variety of textures in kimchi and seafood, including octopus and scallops!
-
White sauce can be made very easily with rice flour. Combine milk and the rice flour before applying heat to avoid making a lumpy sauce. Use up to 1 part rice flour to every 10 parts milk.
-
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4 servings
Ingredients
| 7oz/200g | gluten-free bread (4 slices make about 2 cups of bread crumbs) |
|---|---|
| 2-3 (14oz/400g) | russet potatoes |
|---|---|
| 2⅓ tablespoons (24g) | rice flour |
|---|---|
For the white sauce
| 3 tablespoons (40g) | butter |
|---|---|
| ¼ cup (40g) | rice flour |
|---|---|
| 2½ cups (630ml) | milk |
|---|---|
| 1 teaspoon (6ml) | soy sauce |
|---|---|
| 2 tablespoons (60g) | kimchi, finely chopped |
|---|---|
| 2oz/60g | octopus, cut into ⅓ inch (1cm) cubes |
|---|---|
| 1.4oz/40g | scallops, cut into ⅓ inch (1cm) cubes |
|---|---|
| 7oz/200g | shrimp, cut into ⅓ inch (1cm) cubes |
|---|---|
| 7oz/200g | squid, cut into ⅓ inch (1cm) cubes |
|---|---|
For the breading
| 2 (140g) | eggs, beaten |
|---|---|
| Rice flour for coating | |
| Vegetable oil for deep frying | |
Directions
Preheat the oven at 350°F (180°C).
Toast gluten-free bread for 15 minutes. When cooled, make bread crumbs in a food processor. Set aside.
Boil potatoes, mash them, and mix with rice flour. Set aside to cool.
For the sauce
Heat the butter over medium high heat in a saucepan. When hot, stir in the rice flour. Gradually add the milk. Simmer until the sauce thickens. Add soy sauce. When fragrant, turn off the heat.
In a skillet over medium heat, sauté the seafood, then add kimchi. Combine the white sauce into the seafood mixture. Set aside to cool.
Using a spoon, scoop a golf ball sized portion of the mashed potatoes. Flatten it and place a spoonful of the seafood mixture in the center. Wrap it to form an oval shape. Dust with rice flour, dredge into the egg, and coat with the bread crumbs.
Deep fry in 350°F (180°C) oil until golden brown. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.