Potato Korokke (croquette)

Method6 steps · about 1 hr 55 min

1. 1

   Step 1: Peel the potatoes (1 lb) and quarter each one. Boil in water until soft, drain well and mash in a large bowl.

   Uses 1 lb potatoes · Water for boiling potatoes, drained away

2. 2

   Step 2: Heat the 1 teaspoon oil in a pan and cook the minced onion (1/2). Add ground beef (1/2 lb) and cook until browned and fully cooked to 160°F (71°C). Season with the measured salt (1/4-1/2 tsp) range and pepper.

   Uses 1 tsp oil · 1/2 onion (minced) · 1/2 lb ground beef · 1/4-1/2 tsp salt · pepper

3. 3

   Step 3: Mix potatoes and meat mixture and add some more salt and pepper to taste. Let it cool.

   Uses Drained mashed potatoes · Cooked seasoned beef and onion mixture · Additional salt only for optional final mixture adjustment · Additional pepper only for optional final mixture adjustment

4. 4

   Step 4: Divide potato mixture into 8 pieces and make oval patties. Refrigerate for an hour.

   Refrigerate shaped korokke · 60 minUses Cooled potato and cooked beef mixture

5. 5

   Step 5: Beat the egg (1). Coat each chilled patty first in flour (1/4 cup), then beaten egg, and finally panko (1 cup).

   Uses Eight chilled oval potato-beef patties · 1/4 cup flour · 1 egg · 1 cup Panko (bread crumbs)

6. 6

   Step 6: Heat deep-frying oil to 350–375°F (175–190°C). Fry the patties in batches for 3–4 minutes on each side, until crisp and golden. Drain and serve with tonkatsu sauce.

   Fry each side of korokke · 4 minUses Breaded potato-beef croquettes · oil (for deep-frying) · Tonkatsu sauce