‘Korokke’

Name: ‘Korokke’
Yield: 12 to 16 servings
Cuisine: British
Ingredients: 5-6 Large Potatoes *dry & fluffy types are better; 1 Onion *finely chopped; 250-300 g Beef Mince; 1 tablespoon Butter; Salt & Pepper; Flour; Egg(s); 'Panko' Breadcrumbs; Oil for deep frying

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Korokke’ is a deep fried potato cake coated with Panko Breadcrumbs. It doesn’t seem to be a very traditional Japanese food, but actually it is. In 1872, ‘Korokke’ became very popular, and these days we can buy many different types of ‘Korokke’ anywhere in Japan.

But I am living in Australia. I have to make them when I want to eat them. It’s not hard to make, but requires a lot of work. That’s why I make many when I make ‘Korokke’ and freeze the leftovers.

Hiroko Liston @hirokoliston

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Ingredients

12 to 16 servings

5-6Large Potatoes *dry & fluffy types are better
1Onion *finely chopped
250-300 gBeef Mince
1 tablespoonButter
Salt & Pepper
Flour
Egg(s)
'Panko' Breadcrumbs
Oil for deep frying

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Steps

1

Heat Butter in a frying pan and cook finely chopped Onion, then add Beef Mince and cook until cooked through. Season with Salt and Pepper.
2

Meanwhile, peel Potatoes and cut into small pieces. Cook in salted water until soft. Drain very well and mash.
3

Combine mashed potatoes and beef mixture and add extra Salt & Pepper to taste if requires. Let it cool for a while.
4

Divide the mixture and make round patties. Cool the patties completely so that they become firm for easier handling. I recommend to refrigerate for 1 hour.
5

Coat with Flour, then dip in lightly whisked Egg(s) to coat, and finally coat with Panko Breadcrumbs.
6

Heat deep frying Oil to around 180℃ and fry the patties for 2-3 minutes or until nicely browned. ‘Tonkatsu’ Sauce is recommended to serve with.

‘Tonkatsu’ Sauce