Japanese potato croquettes (korokke) with a cross-section

Средний

Korokke (Potato Croquette)

Name: Korokke (Potato Croquette)
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Potatoes, boiled and mashed; 150 g Ground beef or pork; 1 Onion, finely diced; to season Salt, pepper and a pinch of nutmeg; for coating Flour, beaten egg, panko; to fry Oil for deep-frying

Creamy mashed potato and browned mince, shaped into patties, crumbed in panko and fried crisp — Japan's beloved everyday croquette.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

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.

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⏱ 50 мин🍽 4 порций🔥 300 ккал🇯🇵 Япония

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Приготовление

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.

💡 Советы

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.