Korokke (コロッケ) - Japanese Croquette
- 900 gram (2 lbs) russet potato, or other starchy potatoes, peeled
- 3 tablespoon olive oil, divided
- 1 onion, diced
- 450 gram (1 lb) ground beef
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 2 1/2 cup (125 gram) panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter
- 1/2 cup (60 gram) all purpose flour
- 3 eggs, lightly beaten
- tonkatsu sauce
- Boil potatoes. Peel potatoes and cut into small wedges. Place in a pot and pour enough cold water to cover the potatoes by one inch. Bring to a boil, and continue cooking until a skewer can easily go through the potatoes, about 15-20 minutes.
- Sauté onion and ground beef. While the potatoes are boiling, heat 1 tablespoon of olive oil in a frying pan and sauté onion until softened. Add ground beef and cook until no longer pink. Season with 1⁄2 teaspoon each of salt and pepper. Set aside to cool.
- Fry panko. In another frying pan, combine 2 tablespoons of olive oil and panko. Fry (toast) until golden brown. Transfer to a bowl and set aside to cool.
- Mix mashed potato and beef. Once the potatoes are cooked, drain and transfer to a large mixing bowl. Use a fork or a potato masher and mash the potato together with 1⁄2 teaspoon of salt, 1⁄2 teaspoon of ground pepper, and butter. Add the sautéd onion and beef mixture to the mashed potato and mix well.
- Shape into patties. Divide the potato and beef mixture into 16 portions. Shape each into a 1⁄2 inch thick patty. Arrange patties on a baking tray and rest in the fridge for 30 minutes.
- Coat with flour, egg, and panko. Dust each patty lightly with all-purpose flour, then dip in lighlty beaten eggs to coat, and finally, coat the patty with panko. Arrange the coated patty on a baking tray. Repeat the process with the remaining patties.
- Bake korokke. Preheat oven to 400 Fahrenheit (200 Celcius). Bake the patties for 10-15 minutes. Serve with tonkatsu sauce. (Note 1)
- Storing and reheating. Store the leftover in an air-tight container and freeze for up to one month. To reheat, arrange the frozen korokke on a baking sheet lined with aluminum foil or parchment paper and bake in an oven at 180 Celsius (350 Fahrenheit) for 15 minutes, or until the inside is hot.
- (1) It may be difficult to judge for doneness from visual cues since the panko is already golden brown to start with. But you can give the croquettes a gentle nudge. If the croquettes easily slide and don’t stick at all to the baking tray, they are done.
Another great recipe by https://dailycookingquest.com.