Potato Korokke
Japanese-style Korokke are deep-fried mashed potato cakes, coated in panko, that can be enjoyed plain or with various sauces like Tonkatsu, Worcestershire, or ketchup.
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Instructions
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Start boiling water in a medium pot, then add peeled, quartered potatoes and cook until easily pierced.
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Drain the potatoes, return them to the pot, and mash while hot.
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In a skillet, sauté beef and onion until cooked, then combine with the mashed potatoes in a bowl.
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Season the mixture with salt and pepper, let it cool, then form into flattened, oval patties.
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Heat oil in a deep pot to 350°F (175°C).
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Prepare three shallow bowls: one with flour, one with beaten egg, and one with panko; coat each patty in flour, dip in egg, then coat thoroughly with panko.
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Deep-fry the patties in batches until golden brown and crispy, then drain on a rack or paper towels.
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Serve the Korokke hot with your preferred dipping sauce.