Tumai Kuru Croquette

Featured in the Honolulu Star-Advertiser on August 26, 2020.



Tumai Kuru Croquette

  • 2 cups (2 pounds) Okinawan sweet potato, boiled and peeled
  • 1 cup (1 pound) Russet potato, boiled and peeled
  • 8 ounces imitation crab meat, shredded
  • 1/2 cup finely chopped round onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons flour
  • 1 kamaboko (Japanese steamed fish cake), finely chopped
  • 1/2 cup chopped green onion
  • 2 eggs, beaten
  • 1 package panko (Japanese style bread crumbs)
  • Vegetable oil for deep frying


  1. Mash together both types of potato.
  2. Add crab, onion, salt, pepper, one egg, flour, kamaboko, and green onion.
  3. Mix thoroughly.
  4. Shape into oval patties.
  5. Dip into beaten eggs, coat with panko, deep fry until golden brown.

Makes 18 pieces.

Helpful Hint: Place the whole, unpeeled potatoes in 1/4 cup of water, seal with plastic wrap and microwave on HIGH for 15 minutes. To mash, put potatoes in a zip-lock bag, release air, seal and mash with a rolling pin.

Variation: Substitute 2 cups seasoned, cooked, and diced chicken for the imitation crab meat.

Approximate Nutrient Analysis per serving:
200 calories, 11 g fat, 1 g saturated fat, 45 mg cholesterol, 300 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein


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