Korokke (Japanese Potato Croquette)
Enjoy crispy Japanese korokke made with mashed potatoes and sautéed ground beef for a delicious main dish.
Contents (2 sections)▾
Ingredients
- 500 g potatoes, peeled and cubed
- 250 g ground beef (or beef-pork mix)
- 1 medium onion, finely chopped
- 100 g panko breadcrumbs
- 1 large egg
- 50 g all-purpose flour
- neutral oil for frying, as needed
- salt to taste
- pepper to taste
Steps
Boil the cubed potatoes in salted water for about 15 minutes or until tender. Drain and mash until smooth.
In a skillet, heat a tablespoon of neutral oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the ground beef to the skillet, season with salt and pepper, and cook until browned. Mix this into the mashed potatoes and allow to cool slightly.
Shape the mixture into patties or balls. Chill the shaped korokke in the refrigerator for 20 minutes to help them hold their shape during frying.
Set up a breading station with flour, beaten egg, and panko. Dredge each korokke in flour, dip in egg, and coat with panko.
Heat oil in a deep pan to 175–180°C. Fry the korokke in batches for about 3–4 minutes or until deep golden brown. Drain on paper towels.
Tools you'll want
Why this works
The key to making perfect korokke lies in the technique of chilling the shaped patties before frying. This step helps the korokke hold their shape and prevents them from bursting in the hot oil. Cooking the filling completely before shaping ensures that the frying process is primarily about achieving a crispy crust, rather than cooking the inside. If the korokke seem too soft after shaping, consider chilling them for a longer time, or gently reshaping them. The panko breadcrumbs create a light, airy texture that enhances the overall crunch. If they break while frying, it may be due to insufficient chilling or overcrowding the pan, so ensure you keep the oil temperature steady and fry in small batches.
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