Japanese Croquettes (Korokke) コロッケ
Course: Japanese, Main CourseIngredients
Potatoes 400 g (14.3 oz)
Meat 200 g (7.1 oz)
Onion (finely chopped)
Garlic 3 cloves (chopped)
5 tbsp of Panko breadcrumbs
1 egg
3 tbsp flour
4 leaves of shredded Napa cabbage (only the green part)
300 ml (10.7 fl oz) sunflower oil for frying
Directions
- Saute the minced meat with two spoons of sunflower oil for 2-3 minutes, then add the onion and garlic, and cook until the mince is ready, for about 8 minutes.
- Boil potatoes in salted water until soft. Drain all the water.
- Mash the potatoes.
- Mix the fried minced meat, mashed potatoes and Napa cabbage.
- From the resulting mixture form balls of equal size.
- Dip a ball first in flour
- Then in the mixed egg.
- Then dip the ball in the Panko breadcrumbs.
- Do the same with the each Korokke ball. Set them aside.
- Meanwhile, heat the sunflower oil in a deep skillet or deep fryer for 1-2 minutes. Fry the balls in oil until golden brown. Do not fry all the Korokke’s at once, it is better to do only 2-3 at a time.
- When ready, place them on a plate.
- Serve with rice or salad
