Japanese-style Potato Croquettes

Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks.  Place potatoes in large saucepan; add cold water to cover completely. 

Over high heat, bring potatoes to a boil. Reduce heat to low; cover and simmer until tender, about 10 to 15 minutes.

Meanwhile, prepare Spicy Tonkatsu Dipping Sauce: In small bowl, combine ketchup, Worcestershire, sugar, oyster sauce and chili flakes; set aside.

In small saucepan over low heat, combine 1 teaspoon garlic and heavy cream; heat to a simmer.

Drain potatoes well; turn into large mixer bowl. In electric mixer fitted with paddle, combine potatoes and garlic-cream mixture; mix at low speed.  Add butter; season to taste with salt and pepper. Mix briefly to blend; do not overmix. Set aside while preparing meat mixture.

In large skillet over medium-high heat, heat oil.  Add onion and remaining garlic; sauté until translucent.  Stir in beef, breaking up into small pieces; cook until browned.  Stir in red bell pepper, carrots, green onion, oyster sauce and jalapeño; simmer 5 minutes.  Season to taste with salt and pepper.

Add meat mixture to potato mixture and blend well; let cool briefly. Using about ½ cup mixture for each, roll with hands into small logs or cylinders. Cover and chill at least 1 hour. 

Measure flour into a shallow bowl. Beat eggs in another shallow bowl and place panko in a third.  Dip potato cylinders first in flour, then eggs, then panko. 

Heat oil in deep fryer to 350°.  Add potato cylinders, a few at a time; fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels. Serve immediately with Spicy Tonkatsu Sauce.