Korokke
Korokke, from above
Non vegJapan

Korokke

Mashed potato and beef croquettes with a crunchy panko shell. The butcher shop snack of Japan.

60 minTime
15 gProtein each
mildSpice
Butcher shop croquettes2 chapters · 1 min read

Make it your way

Grandma's wayPotato and beef croquettes in panko.
The original
517kcalsame
15 gproteinsame
6 gfibresame
60minutessame

Korokke, Japanese croquettes.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 medium
Minced beef (beef mince, beef or buff keema)150 g
Onion1, chopped
Cooking oil (vegetable oil)absorbed from frying, plus 1 tsp
Salt¾ tsp
Black pepper¼ tsp
Sugar1 tsp
Soy sauce2 tsp
Maida (all-purpose flour, plain flour)¼ cup
Egg1, beaten
Breadcrumbs1¼ cups panko
Tonkatsu sauceto serve
Cabbageshredded, to serve

Method

5 steps
  1. 1Boil or steam the potatoes until tender, peel and mash roughly.
  2. 2Fry the onion and beef until browned. Season with salt, pepper, sugar and soy.
  3. 3Mix into the potato, cool completely and shape into 8 ovals.
  4. 4Coat in flour, then egg, then panko.
  5. 5Fry at 180 C until deep golden, about 3 minutes.
Serve it like this

Serve two korokke per plate on a heap of shredded cabbage with tonkatsu sauce drizzled over and rice and miso soup alongside.

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Make it a meal

What goes with Korokke: a bread or rice, a side, something to drink and something sweet.

On the side Miso soup20 min
On the side Japanese potato salad35 min
To drink Matcha latte5 min
To drink Masala chai10 min
Something sweet Zenzai90 min
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