Korokke (Japanese Croquettes)

"Deep fried mashed potato balls filled with meat and vegetables...how does that not sound delicious? I obtained this recipe from a friend's Japanese friend. While I love these korokkes, they are best served with Tonkatsu sauce (which can be found at most grocery stores in the Asian aisle...Kikkoman is the brand I use). I suggest preparing all the 'croquettes' and piling on a plate before you begin frying, as the process is very quick. I have only used Panko bread crumbs, and cannot verify the results using regular bread crumbs. Cook time includes boiling potatoes, sauteing meat and vegetables and frying croquettes."
 
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Ready In:
1hr
Ingredients:
11
Serves:
8-10
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ingredients

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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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