Potato Korokke (croquette) Recipe - Japanese Cooking 101

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Ground chicken is often less expensive and lower in fat.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs can be more affordable and still provide a good texture.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Aquafaba can serve as a binding agent for a vegan option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel and cut the potatoes into chunks.

Boil the potatoes until soft, then drain the water and mash them.

Heat vegetable oil in a pan.

Add chopped onions to the pan and cook until softened.

Add ground beef to the onions and cook until browned and cooked through; season with salt and pepper.

Remove the beef and onion mixture from heat and transfer to a large bowl.

Add the mashed potatoes to the bowl and mix to combine well.

Season the mixture with salt and pepper; refrigerate for 1 hour to make it easier to handle.

Shape the potato mixture into oval shapes, making about eight regular-sized korokke or smaller for finger food.

Set up a breading station with flour, beaten egg, and panko breadcrumbs.

Dredge each korokke in flour, dip in beaten egg, and coat with panko breadcrumbs.

Heat oil for deep frying to about 350 to 375°F.

Drop the korokke into the hot oil one by one, frying a few pieces at a time.

Fry for about 3 to 4 minutes per side until golden brown.

Remove from the hot oil, shake off excess oil, and place on paper towels.

Serve with tonkatsu sauce or a mixture of ketchup and Worcestershire sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens