Japanese potato croquettes (Korokke) コロッケ
Delicious "hoku hoku" Japanese potato croquettes recipe
- Prep time
- 12 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1lb/500g Starchy potatoes (*1)
- 0.3lb/120g Ground Beef
- 0.15lb/70g Onion (*2 )
- 0.15lb/70g Carrot (*3 )
- 1/2 tbs olive oil
- Oil for deep frying
- 1 egg
- 4 tbs plain flour
- 3 tbs water
- 1 tbs kewpie mayonnaise
- 2 cups of Japanese panko bread crumb (*4)
Instructions
- 1
Peel and dice the potatoes.
- 2
Cook the potatoes in boiling water for about 10 minutes.
- 3
While the potato is being cooked, chop the onion and carrot finely and set aside.
- 4
Heat olive oil in a frying pan over high heat and add the mince to cook.
- 5
When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
- 6
Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- 7
Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
- 8
Then mash the potato with a potato masher while the potato is warm.
- 9
Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
- 10
Divide the mix into 8 equal sized flat ovals. *6
- 11
Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
- 12
Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
- 13
Coat all potato ovals with the panko crumbs.
- 14
Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
- 15
Fry each of the potato ovals until crispy and golden brown.
- 16
Serve croquettes with salad leaves or any side dish of your choice. *9