Korokke (Croquette)
Deep-fried breaded patties made of mashed potatoes and ground meat.
Contains common allergens
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Instructions
- 1
Boil the potatoes until completely tender. Drain the water, then return the potatoes to the hot, empty pot for 1 minute to evaporate any remaining moisture. Mash them thoroughly.
- 2
In a skillet, melt the butter and sauté the minced onions until translucent. Add the ground beef, seasoning generously with salt and pepper, and cook until browned.
- 3
Fold the beef and onion mixture into the mashed potatoes. Let the mixture chill in the refrigerator for 20 minutes so it's easier to handle.
- 4
Shape the chilled mixture into 6-8 uniform oval patties, about 3/4-inch thick.
- 5
Dredge each patty in flour, dip in the beaten egg, and coat heavily with panko breadcrumbs.
- 6
Heat 2 inches of neutral oil to 350°F (175°C). Fry the korokke for 3-4 minutes per side until the panko is deeply golden brown and crunchy. Serve hot with tonkatsu sauce.
Plan it in Listahan
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