Yield: 10-12 servings.
1 cup shelled edamame
2 lb. russet potatoes
1 cup soft tofu, drained
2 egg yolks, beaten
2 Tbsp. butter
to taste, ground nutmeg
to taste, salt
to taste, freshly ground black pepper
1 Tbsp. milk or water
approximately ⅓ cup all-purpose flour
approximately 1 cup fine dry panko (Japanese bread crumbs)
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. finely chopped fresh parsley
1 Tbsp. finely chopped cilantro, optional
1½ cups soy oil, for frying
Blanch edamame by placing in boiling water for 1 minute, then in ice water for 1 minute. Drain well and set aside.
Peel potatoes and cut into large pieces. Place potato pieces in large saucepan and add enough cold water to cover potatoes. Heat to boiling, then reduce heat to simmer. Cook until very tender, about 20 minutes. Drain well, then return to saucepan. Place over low heat, uncovered, just until potatoes stop steaming. Press potatoes through ricer into large mixer bowl. Add tofu, edamame, egg yolks and butter. Season with nutmeg, salt and black pepper to taste. Mix well with whip attachment.
Spoon potato/tofu mixture into pastry bag without tube tip. Pipe into long ropes about 1½ inches in diameter onto cutting board. Cut ropes into 4-inch lengths for croquettes. In small shallow bowl, beat the 1 egg with the 1 Tbsp. milk. Measure flour into another shallow bowl or plate. In a third shallow bowl or plate, stir together bread crumbs and herbs. Dip each croquette into flour, then into egg mixture, turning to coat completely. This can be done up to 4 hours in advance (just cover and refrigerate until ready to cook). In large saucepan or deep fryer, heat oil to 375°F. Gently drop in croquettes and fry until golden brown, about 3-4 minutes. Drain on paper towels and serve immediately.