Potato Korokke
Mix mashed potatoes with sautéed pork and onion, then coat the Japanese croquettes with coarse breadcrumbs and fry.
- Prep
- 35 min
- Cook
- 30 min
Scale the recipe
Ingredients
- Potatoes Peeled raw potatoes weighed before boiling
- 400 g
- Ground pork
- 150 g
- Onion
- 65 g
- Beaten egg Weight of beaten egg without the shell
- 50 g
Seasonings
- Fine salt
- about 0.08 T
- Brewed soy sauce
- 2/3 T
- Unsalted butter
- 10 g
- All-purpose flour
- 3 T
- Coarse breadcrumbs
- 60 g
- Refined cooking oil Fill a deep pot no more than one-third full. For larger amounts, fry in batches without increasing the oil.
- 4 C Fixed amount
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare potato and onion
Discard sprouted or green potatoes and cut the peeled potatoes 400 g into large pieces. Finely chop the onion 65 g.
-
Boil until tender
Bring the potatoes and drinking water to a boil over medium heat. Boil 12–18 minutes, until a skewer slides through easily.
-
Dry and mash
Drain and briefly return the pot to low heat to evaporate moisture. Turn off the heat, mash the hot potato and mix in salt about 0.08 T and butter 10 g.
-
Cook the pork and onion
Put pork 150 g and onion in a pan and break up the meat. Fry until the meat stays at 75°C throughout for at least 1 minute. Add brewed soy sauce 2/3 T and cook away any liquid.
-
Combine and chill
Mix the potato and cooked pork and spread in a shallow container. Once the steam subsides, refrigerate about 15 minutes.
-
Shape into flat ovals
Divide into 6 portions and shape into flat ovals 1.5–2 cm thick, smoothing cracks.
-
Dust with flour
Lightly flour both sides with the all-purpose flour 3 T and shake off the excess.
-
Coat with egg and breadcrumbs
Dip in the beaten egg 50 g, lift out and coat evenly with breadcrumbs 60 g, including the edges.
-
Fry until golden
Fill a deep pot no more than 1/3 full with refined oil 4 C. Heat to 170–175°C. Fry a few at a time, turning for 4–6 minutes, until golden all over.
-
Drain and serve warm
Lift with a skimmer and place spaced apart on a rack. Let the steam escape, then serve warm.
