From Farmer’s KEIKO's kitchen in Japan.

Originally published on Cookpad Japan as 【農家のレシピ】肉じゃがコロッケ, with US measurements.

[Farmer's Recipe] Nikujaga Croquettes

Name: [Farmer's Recipe] Nikujaga Croquettes
Ingredients: As needed (about 5 parts potatoes to 1 part other ingredients) Leftover no-water Nikujaga; As needed Tempura batter mix + water (1:1 ratio); As needed Panko breadcrumbs

Farmer’s KEIKO @cook_40042549

I always make croquettes using leftover 'no-water Nikujaga' that has soaked up lots of flavor. It's easy because I use tempura batter mix and water instead of the usual egg and flour mixture.

Recipe background:
Whenever I have leftover 'no-water Nikujaga,' I always make these croquettes.

I always make croquettes using leftover 'no-water Nikujaga' that has soaked up lots of flavor. It's easy because I use tempura batter mix and water instead of the usual egg and flour mixture.

Recipe background:
Whenever I have leftover 'no-water Nikujaga,' I always make these croquettes.

Farmer’s KEIKO @cook_40042549

I always make croquettes using leftover 'no-water Nikujaga' that has soaked up lots of flavor. It's easy because I use tempura batter mix and water instead of the usual egg and flour mixture.

Recipe background:
Whenever I have leftover 'no-water Nikujaga,' I always make these croquettes.

I always make croquettes using leftover 'no-water Nikujaga' that has soaked up lots of flavor. It's easy because I use tempura batter mix and water instead of the usual egg and flour mixture.

Recipe background:
Whenever I have leftover 'no-water Nikujaga,' I always make these croquettes.

Saved

Ingredients

As needed(about 5 parts potatoes to 1 part other ingredients) Leftover no-water Nikujaga
As neededTempura batter mix + water (1:1 ratio)
As neededPanko breadcrumbs

Saved

Steps

1

For the no-water Nikujaga recipe, see here:
Recipe ID18672127
2

Use leftover Nikujaga that has absorbed plenty of flavor. First, remove the potatoes and carrots.
3

Mash the potatoes and carrots with a masher.
4

Finely chop the other ingredients (beef, onion, konnyaku), then mix them with the mashed potatoes and carrots to make the croquette filling.
5

Shape the filling into balls or patties of your preferred size. Dip them in the tempura batter (mixed with water), then coat evenly with panko breadcrumbs.
6

Fry at 350–390°F (180–200°C) for 1 1/2 to 2 minutes.
7

And they're done!
8

For tips on preventing croquettes from bursting, check out the 'Potato Croquette' recipe:
Recipe ID18431720

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Cooksnaps

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Farmer’s KEIKO @cook_40042549

Published in the US on September 30, 2025 14:01

私は以前、京都に住んで、21年間、農業をしていました。現在は町に戻り,自分を大事に、そしてありのままに、自由きままな日々を送っています。ブログにはこれからは、元農家として美味しい野菜の食べ方や、ゆったりとした日常のお話を掲載しています。https://ameblo.jp/farmers-keiko/レシピ本「Farmer’s KEIKO 農家の台所」シリーズ発売中（Amazon）