Vegetarian Korokke Japanese Potato Croquettes Recipes

KOROKKE - JAPANESE POTATO CROQUETTES

Steps:

• Mix together mashed potatoes and corn.
• Make into patties that are fat but flat.
• Dip each pattie first in flour, then beaten egg, then panko.
• Fry in hot oil.
• Drain on paper towels.
• Serve with Tonkatsu sauce, or other Asian sauce.

KORROKE WITH TONKATSU SAUCE (JAPANESE POTATO CROQUETTES WITH EAS

Steps:

• Boil the diced potatoes in salted water, until tender.
• Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
• Add the chopped onion to the beef, and saute until tender.
• Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
• Cook for a few minutes, then remove from heat.
• Drain cooked potatoes and mash until smooth.
• Combine the meat mixture with the mashed potatoes.
• Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
• Divide the mashed combination into 16 equal portions.
• Form each portion into a small sausage shape.
• Dredge each portion in flour, then dip each into the remainder of the beaten egg.
• Coat each croquette with panko or unseasoned breadcrumbs.
• Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
• Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
• Heat peanut oil in a wok on high, or until just smoking.
• Deep-fry the croquettes a couple at time until lightly browned.
• Drain on paper towels and keep warm.
• Repeat with remaining croquettes until finished.
• Serve over shredded cabbage and drizzle with Tonkatsu sauce.
• For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
• Whisk until smooth.
• Add remaining ingredients and mix well until thoroughly blended.

KOROKKE (JAPANESE CROQUETTES)

Steps:

• Boil potatoes until tender.
• Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
• Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
• Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
• Combine the meat mixture with the potato mixture in a large bowl.
• In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
• Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
• Roll ball in flour and thoroughly coat it.
• Next, roll the ball in the beaten eggs.
• Finally, roll the ball in the Panko crumbs, thoroughly coating it.
• I recommend completing all 'balls' up to this point, as the next step goes quickly.
• Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
• Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
• Using tongs, place cooked korokkes on a paper towel lined plate.
• Serve with Tonkatsu sauce.