Korokke

‘Korokke’ is a deep fried potato cake coated with Panko Crumbs. It doesn’t seem to be a very traditional Japanese food, but actually it is! In 1872 ‘Korokke’ has become very popular, and these days we can buy many different types of ‘Korokke’ anywhere in Japan.

But I am living in Australia. I have to make them when I want to eat them. It’s not hard to make but requires a lot of work. That’s why I make a lot when I make ‘Korokke’ and freeze the leftovers.


Makes

12 to 16

Ingredients

5 to 6 Large Potatoes *dry & fluffy types are better
250 to 300g Beef Mince *can be Pork Mince
1 Onion *finely chopped
1 tablespoon Butter
Salt & Pepper
Flour
Egg(s)
Panko Bread Crumbs
Oil for deep frying

Method
  1. Heat Butter in a frying pan and cook finely chopped Onion, then add Beef Mince until browned and cooked through. Season with Salt and Pepper.
  2. Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash Potatoes.
  3. Combine mashed potatoes and beef mixture and add extra Salt & Pepper to taste if requires. Let it cool for a while.
  4. Divide the mixture and make round patties. Cool the patties completely so that they become firm for easier handling. I recommend to refrigerate for 1 hour.
  5. Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Crumbs.
  6. Heat deep frying Oil to around 180℃ and fry the patties for 2-3 minutes or until nicely browned. ‘Tonkatsu’ Sauce is recommended to serve with.