香港時代に長く通っていたお料理教室をされている先生であるお友達のズームレッスンの録画レッスンで拝見したクリームコロッケを今日のディナーに作りました。時間的にライブでレッスンを受けるのは難しいのですが、録画を購入させていただきました。香港で大好きだった「味十味」で時々いただいたクリームコロッケのレシピです。クリームコロッケは夫が大好きなのですが、多分日本で何度か作って、香港でも作ったかな？でも、それ以来だと思います。それなりに時間がかかるので、結構面倒に感じるのです。キャベツの千切りを添えた他には、ズッキーニとトマトのお味噌汁だけでしたが、ご飯もいただくのでお腹いっぱい。夫は３つ、わたしは２つ、レシピの量（１つ７０g）は結構大きめでししたし、普通のコロッケと違ってホワイトソースもたっぷりなので結構お腹が膨れます。軽く美味しくサクサク、と揚がりました。

Today’s dinner was Japanese style Cream Croquettes (it has potato, white sauce, sweetcorn, onion).  I took a zoom cooking lesson of a friend, who used to run a restaurant and cooking classes in Hong Kong and a restaurant in Hawaii.  Because of the time difference I cannot take the live lesson but I can buy the recorded lesson.  These croquettes used to be served at the restaurant in Hong Kong that she ran.  My husband loves cream croquettes but I haven’t made them often, I think I made them a few times in Japan and maybe in Hong Kong but not since we left Hong Kong.  They take quite a lot of time, more time consuming than they look, which is discouraging.  As well as shredded cabbage, which is a standard to serve with croquettes in Japan, I made Miso Soup with courgette and tomato and rice.  My husband had 3 and I had 2.  The recipe suggests 70g each, which was bigger than I thought, and they have quite a lot of white sauce so they were quite filling.  They came out very light, crispy and delicious.