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Korokke (Potato Croquette)

shantihhh's picture
Korokke is a wonderful snack food. Many times our exchange students would make these-sometimes filled with kani (local Dungeness), or with left over meats. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs/panko, then deep frying this until brown on the outside.
Ingredients
  Potatoes 4 Medium
  Ground beef 1⁄4 Pound
  Onion 1⁄2
  Egg 1
  Salt 1⁄2 Teaspoon
  Vegetable oil 2 Cup (32 tbs)
  Panko breadcrumb 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Preparation:
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Drain and mash potatoes while they are hot. Saute onion and beef in a medium skillet. Mix mashed potatoes and onion and beef in a bowl. Season with salt and pepper and let it cool. Make flat and oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko at last. Fry in 350 F oil until brown.
*Makes 4 servings

Variation:
Korokke are Japanese croquettes. This is a variation of my potato korokke recipe. Curry powder adds a great flavor to the potato filling.
Ingredients:
4 medium potatoes, peeled and cut into chunks
1/4 lb ground pork
1/2 onion, finely chopped
1 egg
2 tsps curry powder
salt and pepper to season
*flour and panko (breadcrumb) for coating
*vegetable oil for deep-frying
Preparation:
Boil potatoes until soften in a large pan. Drain and mash potatoes while they are hot. Saute onion and pork in a medium skillet until cooked. Mix mashed potatoes and onion and pork in a bowl. Season with salt and pepper and curry powder. Make flat and oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko at last. Fry in 350 F oil until brown. *Makes 4 servings

photo by dillo-h.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Story
Korokke are usually shaped like a flat patty. They are generally called Potato Korokke, etc. For example, those using beef would be called beef korokke, those using shrimp, ebi korokke, etc.. Those using white sauce may also be called Cream Korokke. Korokke is often served with worcestershire sauce and shredded cabbage. Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between a piece of bread, they will be called Korokke pan (pan being the Portuguese-inspired word for bread in Japanese).

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6 Comments

Prezi's picture
Potato Croquettes! I am sure I am gonna like this, esepcially coz I am a big potato fan! It's so wonderful a vegetable, you cook it into casserole, bake it, mash it ... my oh my.. that's a long list! I have always wonderes, is croquettes some variation of cutlets or vice versa?
lunalovefood's picture
Croquettes and cutlets are the same.. the Potato Croquette is yum and quite easy to make. can we try any other ingredient instead of potato?
shantihhh's picture
Sweet potato would be good, and I think rutabega would be nice. Maybe a mixture of potato and parsnip or turnip would be tasty, especially with smoked bacon in it. I have made this with potato and cabbage and ham dice yummy. Mary-Anne Shanti/Mary-Anne
Prezi's picture
Some how I prefer potatoes to Sweet potato, but the mixture of parnsip and turnip would be heavenly! Any meat is all you need to top it with! I would also like to make it a lil spciy and see how it feels to my taste bud! Would let you know about my varaition on this! :)
shantihhh's picture
Have you tried Japanese (Satsumaimo ) sweet potatoes? They are white and taste a bit like chestnuts! Also Okinawa Sweet Potatoes are very different and they are purple inside. I like to mix sweet potatoes with Yukon Gold Potatoes and mix in roasted garlic. Shanti/Mary-Anne
lunalovefood's picture
yeah thats a yummy mix of variations.. guess sweet potato and turnip s just my pick :) gotta try this.. thanks for sharing the recipe..