Korokke (Japanese Meat and Potato Croquettes)
Servings: 9
Calories: 316kcal
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.
Nutrition
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