Korean Croquette Toasts

This sandwich is crunchy and packs a big bite with many ingredients like egg sweetcorn and cheese to keep you satisfied ! It makes 7 large portions or many smaller ones

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the eggs until hard boiled then put in ice water . Cook the potatoes until fork tender then let cook. You can dice these the traditional way or get a wire rack and smoosh the eggs and potatoes with your hand over a large bowl to make them bite size . Next dice some spam or ham and add to the bowl

Step 2

Next add thawed peas grated carrot sweetcorn sliced scallions cheddar cheese kewpie Mayo Korean pepper flakes sesame seeds and salt and pepper and give that a good mix with the hand

Step 3

In a pan turn on to medium high and add the oil. Then beat eggs and flour with salt and pepper in a bowl for dredging . Get a large bowl and add the breadcrumbs .

Step 4

Arrange the bread slices on a tray then grab a handful of the mixture and place in the middle then put the other slice of bread on top and press down . Dip the bread in the batter coating all over then dip in the breadcrumbs and push the crumbs in .Fry the toasts on medium heat until golden and crunchy