:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qwZ6LV3ujAsq6-m7qQ_F/c4c880225f1fd924815ef8c82134ec.png "How to make Japanese Potato Croquette Korokke")
How to make Japanese Potato Croquette Korokke
Korokke is a delicious and crunchy Japanese potato croquette filled with a hearty mix of ground beef, onions, and carrots. It's a true comfort food that serves as an excellent side dish or a meal on its own.
Ingredients
For the Filling:
- 400 gms of boiling potatoes
- 1 small onion, finely chopped
- 1 Carrot, finely chopped
- 100 gms of ground beef
- 1⁄2 teaspoon of salt
- 1⁄4 teaspoon of white pepper
- A pinch of nutmeg
For Coating:
- 1⁄2 Cup of all-purpose flour
- 2 eggs, beaten
- 1 Cup of Japanese panko bread crumbs
For Frying:
- vegetable oil
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Directions
Boil the potatoes until they are tender, then drain and mash them. Set them aside.
In a frying pan, sauté the onions and carrot until they are soft.
Add the ground beef to the pan and cook it until it is no longer pink.
Add the mashed potatoes to the pan and mix everything together. Season with salt, pepper, and nutmeg.
Once the mixture is cool enough to handle, shape it into oval patties.
Dredge each patty in flour, dip it into the beaten egg, and then coat it with panko bread crumbs.
Heat the vegetable oil in a pan over medium heat and fry the patties until they are golden brown on each side.
Drain the korokke on paper towels before serving.
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TammersHow to make Japanese Potato Croquette Korokke
Korokke is a delicious and crunchy Japanese potato croquette filled with a hearty mix of ground beef, onions, and carrots. It's a true comfort food that serves as an excellent side dish or a meal on its own.
Boil the potatoes until they are tender, then drain and mash them. Set them aside.
In a frying pan, sauté the onions and carrot until they are soft.
Add the ground beef to the pan and cook it until it is no longer pink.
Add the mashed potatoes to the pan and mix everything together. Season with salt, pepper, and nutmeg.
Once the mixture is cool enough to handle, shape it into oval patties.
Dredge each patty in flour, dip it into the beaten egg, and then coat it with panko bread crumbs.
Heat the vegetable oil in a pan over medium heat and fry the patties until they are golden brown on each side.
Drain the korokke on paper towels before serving.
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