‘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.
12 to 16
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
Panko Bread Crumbs
Oil for deep frying
- 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.
- Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash Potatoes.
- Combine mashed potatoes and beef mixture and add extra Salt & Pepper to taste if requires. Let it cool for a while.
- 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.
- Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Crumbs.
- 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.