‘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

  1. Peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain well and mash coarsely OR smoothly.
  2. 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.
  3. 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.
  4. Combine mashed Potato and Beef mixture, and add extra seasonings if required.
  5. Place the Potato and Beef mixture in a serving dish, cover with the crispy ‘Panko’, and serve with ‘Tonkatsu’ Sauce OR your favourite sauce.