Korokke

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.