Japanese · PANTRYHOP RECIPE
Korokke (Potato Croquettes)
50 minutes · 4 servings · omnivore
Traditional korokke are often deep-fried; this version uses shallow frying for home convenience.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g potatoes, peeled and cubed
- 8 oz / 225 g ground beef
- 1/2 large onion, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/4 cup neutral oil
Let’s make it
- Boil the potatoes until tender, drain, and mash lightly.
- Cook the beef and onion in a skillet until the beef reaches 160 F / 71 C; stir in salt and pepper.
- Mix the beef mixture into the potatoes and cool slightly.
- Shape into 8 patties, coat with flour, egg, and panko, then shallow-fry in oil over medium heat until crisp and hot, about 3 minutes per side.
- Drain and serve warm.
Make small croquettes for little hands and serve with ketchup for a familiar flavor.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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