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    Home > Blog > Appetizers > Korokke (Japanese Meat and Potato Croquettes)

    This recipe is sponsored by the United States Potato Board. Thank you for supporting our sponsors! It helps us keep going!

    Korokke (Japanese Meat and Potato Croquettes)

    by Teri Lyn Fisher · Published: Feb 4, 2016 · Modified: Sep 26, 2020

    Jump to Recipe
    A close up of korokke on a plate next to sauce.

    Hi! Is everyone ready for the big game day? We are both pretty excited that Beyonce will be the half time entertainment, and probably even more excited about all the food situations that happen for game day. This is the best day for those of us that just love appetizers, dips, or tater taquitos (what?!), or just generally tasty fried foods, like this recipe for Korokke. Korokke is a Japanese meat and potato croquette. The potatoes in this recipe are mashed, so it gives these croquettes a really nice smooth texture. We paired these with an optional katsu sauce for dipping, but that’s totally optional because these can stand alone! So what are you guys planning to make for game day?

    Here are some yummy appetizer or snack recipes you might also enjoy:

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    A close up of uncooked korokke on a lined sheet pan.
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    Korokke on a plate next to a ramekin of sauce.

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    A close up of korokke on a plate next to sauce.

    Korokke (Japanese Meat and Potato Croquettes)

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 45 minutes mins
    Chill Time: 30 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Servings: 9

      INGREDIENTS  

    • 1 pound russet potatoes, peeled and chopped about 2 large potatoes
    • 2 tablespoons unsalted butter
    • 2 tablespoons extra virgin olive oil
    • ½ cup diced onion
    • 1 garlic clove, minced
    • ½ pound lean ground beef
    • ¼ cup frozen green peas
    • 2 cups all purpose flour
    • 2 large eggs, beaten
    • 2 ½ cups panko bread crumbs
    • salt and pepper to taste
    • oil for frying
    • katsu sauce, optional

      INSTRUCTIONS  

    • Place potatoes in a medium pot and cover with water. Place over medium-high heat and bring to a boil. Boil potatoes until fork tender, 15-20 minutes.
    • Drain potatoes and pour into a large mixing bowl. Add butter, season with salt and pepper and mash until smooth. Set aside and allow mash to cool.
    • Pour oil into a medium skillet and place over medium heat. Add onion and sauté for 4 to 5 minutes.
    • Add garlic, beef, salt, and pepper and crumble using a wooden spoon. Sauté mixture until beef has browned. Stir in peas and remove from heat.
    • Pour beef mixture over potato mixture, season with salt and pepper and completely mix together.
    • Lightly wet your hands and take ½ cup of the potato mixture and form into a flat, oval patty, about 1 inch thick.
    • Dredge patties in a thin layer of flour, followed by the eggs and finally into the panko until patties are all completely encased, shaking off any excess.
    • Place Patties onto a parchment lined baking sheet and refrigerate for 30 minutes.
    • Fill a tall pot with 3 inches of oil and preheat to 350˚F.
    • Fry chilled croquettes in the oil, a few at a time until golden brown, about 3 to 4 minutes. Transfer croquettes onto baking sheet lined with a cooling rack. Lightly season with salt and pepper. Serve.
    Calories: 316kcal Carbohydrates: 44g Protein: 14g Fat: 9g Saturated Fat: 3g Cholesterol: 69mg Sodium: 161mg Potassium: 400mg Fiber: 3g Sugar: 2g Vitamin A: 177IU Vitamin C: 5mg Calcium: 53mg Iron: 3mg
    CUISINE: Japanese
    KEYWORD: korroke, potato croquettes
    COURSE: Appetizer

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    February 4, 2016 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Spicy White Bean Chili with Shredded Chicken
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    February 4, 2016 / 6 Comments

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    1. Skim

      August 20, 2019 at 5:00 am

      Hello,
      I was wondering if you can replace the eggs with anything? I would love to make these for my kids, but they are allergic to eggs.

      Reply
    2. Lana Northington

      September 17, 2016 at 1:32 pm

      As a child, my mother used to make these for me. They are the best. Also, using leftovers it’s easy on your budget.

      Reply
    3. Katherine H. Long

      April 16, 2016 at 4:30 pm

      My Japanese neighbor brought me two of these, still hot, for my lunch. They were the best things I have had in a long time. I emailed my daughter how good they were and she recognized them and sent me this article. Mine had minute dice of onion, garlic and red pepper and the potatoes look as as if they had been grated on a medium grater. I couldn’t even guess at the subtle seasoning.

      Reply
    4. Suzanne Renae

      February 05, 2016 at 1:33 pm

      I didn’t realize that these were a Japanese staple. Thanks for this recipe.

      Reply
    5. Fernando

      February 04, 2016 at 9:47 am

      Oh my, that looks delish! Might give it a go myself as I am obsessed with Japanese food and croquettes

      Reply
    6. Nadia

      February 04, 2016 at 7:31 am

      Now that sounds like my kind of nibble. Perfect for aperitif time.

      Reply

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