Korokke (Japanese Croquettes)

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes until tender.
  • Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
  • Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
  • Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
  • Combine the meat mixture with the potato mixture in a large bowl.
  • In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
  • Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
  • Roll ball in flour and thoroughly coat it.
  • Next, roll the ball in the beaten eggs.
  • Finally, roll the ball in the Panko crumbs, thoroughly coating it.
  • I recommend completing all 'balls' up to this point, as the next step goes quickly.
  • Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
  • Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
  • Using tongs, place cooked korokkes on a paper towel lined plate.
  • Serve with Tonkatsu sauce.
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