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Japanese Croquettes (Korokke) コロッケ

[Recipe レシピ]

Japanese Croquettes (Korokke) コロッケ
Ingredients, potatoes, mince meat (beef/ pork), onion, salt, pepper, butter, plain flour, beaten egg, panko
Steps to make Japanese Croquettes (Korokke) コロッケ

Japanese Croquettes (Korokke) コロッケ

Makes 6 korokke

1. Peel the potatoes and cut them into chunks. Boil in salted water for about 10-15 minutes or till they are tender. Meanwhile, mince the onion.

2. Drain the potatoes, set aside, and let the moisture evaporates. Sauté the onion on a low heat till golden, then add the mince meat and stir fry on a medium to high heat. Add salt and pepper to taste.

3. Mash the potatoes. You can leave some small chunks to add more texture to the patties. Then combine the mashed potatoes with the onion and meat from step 2. Add butter, mix well, and form the mixture into oval-shaped patties.

4. Then coat each patty with flour > beaten egg > panko. They are ready for deep frying. You can fill a small pan with a good amount of oil if you don’t have a deep fryer.

With very simple seasonings, korokke is flavourful as it is, but you can also enjoy it with tonkatsu sauce.

Japanese meal prep, tsukurioki. Simply reheat them when you're too busy to cook. Korokke can be stored in the freezer for up to a month. Maris Piper potatoes are used in this recipe as they are light and fluffy, making it easier to absorb the flavours from the onion and mince meat. You can also add vegetables in the patties. For example, carrots are a popular choice.

Featured product:

Kaneko Kohyo oval plate 18cm


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