‘Korokke’ is the Japanese name for a deep-fried Potato Cake coated with ‘Panko’ Breadcrumbs, originally related to a French dish ‘Croquette’. A wide variety of ‘Korokke’ are available from stores in Japan. But, in Melbourne where I live, I have to make them when I want to eat them. It’s not hard to make, but requires a lot of work. This is a lazy version. Same ingredients, almost same flavour and texture, and it is absolutely easy to make. You DON’T need to bake it in the oven.
4 to 6 Servings
4 large Potatoes *about 800g
500g Beef Mince *can be Pork Mince
1 Onion *finely chopped
1 clove Garlic *finely chopped
1 tablespoon Oil
1 teaspoon Salt
1/2 teaspoon Ground Pepper
‘Tonkatsu’ Sauce to serve *optional
Crispy ‘Panko’ Topping
1 cup ‘Panko’ Breadcrumbs
2 tablespoons Oil *I used Sunflower Oil
- Peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain well and mash coarsely OR smoothly.
- To make the crispy ‘Panko’ topping, spread Oil in a frying pan, add ‘Panko’ Breadcrumbs, and mix to combine. Then heat over medium low heat, occasionally tossing and shaking, until golden. Transfer to a bowl and set aside.
- Clean the frying pan, heat 1 tablespoon Oil over medium high heat, and cook Onion and Garlic, then add Beef Mince, and cook until browned and cooked through. Season with Salt and Pepper. *Note: You can add other Spices, such as Curry Powder, Herbs, etc.
- Combine mashed Potato and Beef mixture, and add extra seasonings if required.
- Place the Potato and Beef mixture in a serving dish, cover with the crispy ‘Panko’, and serve with ‘Tonkatsu’ Sauce OR your favourite sauce.