Japanese Croquettes (Korokke) コロッケ

Japanese Croquettes (Korokke) コロッケ

Japanese Croquettes (Korokke) コロッケ

Course: Japanese, Main Course


  • 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


  • 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

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