In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.

Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall off from the pot.

Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).

Turn off the heat and mash the potatoes. Unlike mashed potato, you don’t have to mash completely. You can want to leave some small chunks for texture. Set aside.

Meanwhile, chop onion, carrot finely.

In a large skillet, heat oil on medium high heat. Sauté onion until soft. Then heat carrot.

Add the meat and break it up with a wooden spoon. When the meat is cooked through, add salt, white pepper, and black pepper. Set aside.

When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. We only want dry ingredients into the pot. Discard any liquid left in the pan.

Add an egg and mix all together until everything is well combined.

Dredge each ball in flour, egg, and Panko.

In a wok (or frying pan), heat oil over medium high heat. Deep fry Korokke until they are golden brown. Inside is already cooked, so all you need to do is to make it nice brown color.