Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Korokke (Potato Croquette)
Creamy mashed potato and browned mince, shaped into patties, crumbed in panko and fried crisp — Japan's beloved everyday croquette.
Source
Recipe by Japanese home kitchens · 🏠 Home cook
Japanese yoshoku / 日本の洋食 — Korokke is the Japanese take on the French croquette, part of the yoshoku tradition. Because dairy was not yet common when the dish arrived in the late 19th century, the potato-based version became the everyday standard rather than a béchamel one.
Watch it being made · 3 videos
⏱ 50 min🍽 4 servings🔥 300 kcal🇯🇵 Japan
Dairy-free
Steps
Fry the onion and minced meat until browned, season well, and drain off any excess fat.
Stir the meat mixture into the warm mashed potato and let it cool until firm enough to shape.
Form the mixture into flat oval patties with your hands.
Coat each patty in flour, then beaten egg, then panko, pressing the crumbs on evenly.
Deep-fry at about 180°C until deep golden and crisp, then drain and serve with tonkatsu sauce.
💡 Tips
- Chill the potato mixture before shaping so the patties hold together in the oil.
- A firm, dry mash fries up crisp — a wet, loose filling can burst in the oil.
- For a meat-free version, leave out the mince and fold in sweetcorn instead.
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