Korokke
A recipe for Korokke from the cookbook, Delicious Japanese Street Eats! These Japanese croquettes are filled with a potato and meat mixture, then fried until crisp and golden.
Servings 6 Croquettes
Ingredients
- 1/2 pound (225 grams) ground beef
- 6 medium potatoes 2 pounds, 900 grams total
- 2 large eggs
- 1 medium onion peeled and chopped
- 1 medium carrot peeled and chopped
- 2 tablespoons potato starch
- 3 tablespoons panko breadcrumbs
- Sunflower oil to fry
- Tonkatsu sauce to serve
- salt and pepper to taste
Instructions
- Cook the potatoes in a pot of salted boiling water for about 20 minutes.
- Drain and peel them, then mash them with a fork in a bowl.
- Separate the egg whites from the yolks.
- In a pan, heat a little sunflower oil over medium heat and sauté the chopped onion and carrot for about 3 minutes.
- Add the ground beef, season with salt and cook over high heat for 4 to 5 minutes.
- Incorporate the mixture into the mashed potatoes and mix well. Remove from heat and stir in the egg yolks while mixing. Season again with salt and pepper.
- Shape the mixture into 6 balls (I formed mine more into an oval shape).
- Beat the egg whites in a bowl.
- Place the potato starch on one plate and the panko breadcrumbs on another.
- Coat each ball in potato starch, then the beaten egg whites and finally in the panko breadcrumbs.
- Heat the oil in a wok and fry the croquettes for about 5 minutes, until they're golden brown.
- Drain the croquettes on paper towels and serve them with tonkatsu sauce.