Korokke recipe
Imagine a golden croquette with a melting heart of mashed potatoes and flavorful meat... That's the charm of korokke, one of the most comforting bites of Japanese cuisine. Easy to prepare at home, crisp and melt-in-your-mouth with every bite, they're perfect as a main course or to slip into a lunch box.
- Prep Time
- 25 minutes
- Cooking Time
- 20 minutes
- Servings
- 8 portions
Ingredients
- 500 g potatoes (floury flesh preferred)
- 150 g ground beef (or pork, or a mixture of both)
- 1 medium onion, thinly sliced
- Salt
- Pepper
- Flour (for coating)
- 1 beaten egg
- Panko breadcrumbs (approx. 80 g)
- Frying oil
Directions
- Peel and chop the potatoes. Cook in a large pot of boiling salted water for about 15 minutes, until tender.
- Drain carefully and mashed potato with a potato masher or fork. Leave to cool.
- Heat a little oil in a frying pan. Add the chopped onion and sauté until translucent.
- Then add the minced meat, season with salt and pepper, and cook until golden brown.
- Mix the cooked meat with the mashed potatoes. Taste and adjust seasoning if necessary. Leave to cool slightly.
- Divide the mixture into 8 equal portions and shape into oval patties about 2 cm thick.
- Arrange them on a plate and leave in the fridge for 10 minutes to firm up (optional but recommended).
- Prepare three bowls: one with flour, one with beaten egg, one with panko.
- Dip each patty in the flour, then in the egg, and finally in the panko. Press lightly to ensure the breadcrumbs adhere.
- Heat oil in a saucepan or deep fryer to 170-180°C.
- Fry the korokke for 3-4 minutes on each side, until golden brown and crisp. Drain on paper towels.
