Photograph of the finished Korokke

Japan · Bánh khoai tây chiên xù Korokke

Korokke

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 600 g
  • Photograph of Pork Pork 160 g
  • Photograph of Onion Onion 120 g
  • Photograph of Flour Flour 60 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Panko breadcrumbs Panko breadcrumbs 120 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Tonkatsu sauce Tonkatsu sauce 60 ml
  • Photograph of Cabbage Cabbage 120 g
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Boil the potatoes for 20 minutes until very soft, peel them, and mash them while still hot.
  2. 2 Sauté the chopped onion with the ground pork for 5 minutes, season with salt and pepper, then mix into the mashed potatoes.
  3. 3 Shape the mixture into flat patties and refrigerate for 15 minutes to firm up.
  4. 4 Roll the dough in flour, dip it in beaten egg, and then coat it completely with breadcrumbs.
  5. 5 Deep-fry at 170 degrees for 4 minutes until golden brown and crispy, then remove and drain on paper towels.
  6. 6 Serve hot with shredded cabbage and tonkatsu sauce.

With an appliance

  • Air fryer 49 min

    Replace step 5: spray the breadcrumb coating evenly with oil, fry the potato patties at 195 degrees for 12 minutes, flipping at the 6th minute; maintain the cooling time from step 3 to prevent the patties from bursting.

Start cooking