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:
- Potstickers
- Shrimp Shumai
- Korean Corn Cheese
- Chicken Potstickers
- Pork and Shrimp Dumplings
- Ginger Chicken Potstickers
- Hush Puppies
- Chorizo Molotes
Korokke (Japanese Meat and Potato Croquettes)
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.
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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.
As a child, my mother used to make these for me. They are the best. Also, using leftovers it’s easy on your budget.
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.
I didn’t realize that these were a Japanese staple. Thanks for this recipe.
Oh my, that looks delish! Might give it a go myself as I am obsessed with Japanese food and croquettes
Now that sounds like my kind of nibble. Perfect for aperitif time.