Homemade Crispy Japanese Korokke

Ingredients

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 250g (0.55 lb) ground beef 250g (0.55 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth. Set aside.
2. 2.
   In a skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned. Add the chopped onion and carrot, and cook until softened.
3. 3.
   Add the cooked beef mixture to the mashed potatoes. Season with soy sauce, Worcestershire sauce, salt, and pepper. Mix well to combine.
4. 4.
   Shape the mixture into small patties or cylinders.
5. 5.
   Dip each patty into the beaten eggs, then coat with flour, shaking off any excess. Dip again in the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the korokke in batches until golden brown on all sides. Remove and drain on a paper towel-lined plate.
7. 7.
   Serve the Crispy Japanese Korokke hot with tonkatsu sauce or Japanese mayonnaise for dipping.

Treat your ingredients with care...

• Potatoes — Be sure to boil the potatoes until they are fork-tender for easy mashing.
• Ground beef — Choose lean ground beef for a healthier option, or substitute with ground chicken or turkey for a lighter variation.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• To make the korokke extra crispy, you can double-coat them by repeating the egg and breadcrumb coating process.
• If you prefer a vegetarian version, you can substitute the ground beef with mushrooms or tofu for a delicious alternative.
• Serve the korokke immediately after frying to maintain their crispiness.
• Make a larger batch of korokke and freeze the uncooked patties for future use. Just thaw and fry when needed.
• Experiment with different fillings such as shrimp, crab, or cheese to add variety to your korokke.

Serving advice

Serve the Crispy Japanese Korokke as an appetizer or a main dish. Accompany them with a fresh green salad or steamed vegetables for a balanced meal. They can also be enjoyed as a snack or party food.

Presentation advice

Arrange the Crispy Japanese Korokke on a platter, garnished with a sprinkle of chopped parsley or green onions for a pop of color. Serve them alongside a small bowl of tonkatsu sauce or Japanese mayonnaise for dipping.