Bring a large saucepan of salted water to the boil. Add the potato and cook for 13–15 minutes until tender. Drain well, return the potato to the saucepan and place over a low heat for 2 minutes to evaporate any excess water. Mash until smooth and season to taste.
Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for 6–7 minutes until softened. Add the garlic and ginger and cook for 1–2 minutes until aromatic. Increase the heat to high, add the beef, chilli, black pepper and Szechuan pepper. Cook, stirring to break up the lumps, for 4–5 minutes until evenly browned. Add the stock and stir to combine. Reduce the heat, cover and simmer for 15 minutes. Remove the lid and cook for a further 7–8 minutes until all the liquid has been absorbed, stirring regularly towards the end of the cooking time. Remove from the heat and allow to cool.
Flatten ¼ cup of mashed potato in the palm of your hand to make a 9 cm circle. Place 2½ teaspoons of filling in the centre and wrap the potato around the filling. Form into an egg shape and set aside. Repeat with the remaining filling and potato. Place the balls in the fridge for 20 minutes to firm up.
Place the flour, egg and breadcrumbs in three separate bowls. Roll the balls in flour, then dip in egg and coat in breadcrumbs.
Heat 10 cm vegetable oil in a deep saucepan to 160°C. Deep-fry the croquettes, in batches, for 4–5 minutes until golden. Drain on paper towel.
Serve immediately with green chutney and lime pickle.


  • 1.2 kg desiree potatoes, sliced
  • salt and pepper
  • 2 tbsp vegetable oil, plus extra to deep-fry
  • ½ brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp finely grated ginger
  • 180 g beef mince
  • 1 long green chilli, deseeded, finely chopped
  • ½ tsp ground black pepper
  • 1 pinch timur (Szechuan pepper) powder
  • 60 ml (¼ cup) beef stock or water
  • 50 g (⅓ cup) plain flour
  • 2 eggs, beaten
  • 2 cups fresh bread crumbs
  • green chutney and lime pickle to serve