Vegetarian Korokke Japanese Potato Croquettes Recipes
KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)
Crunchy outside, fluffy and a little bit sweet inside. It is one of the very popular Japanese home cooking dishes. Nothing is so satisfying than taking a big bite into the freshly fried hot korokke. Have it with tonkatsu sauce (sweet Worcestershire sauce). Cooking time assumes that the time taken to boil the potatoes is 30 minutes.
Provided by Yumiko
Categories Main
Time 1h
Number Of Ingredients 16
Steps:
- Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.
- Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).
- When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.
- Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.
- While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.
- Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).
- Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾" thick.
- Place flour, egg and breadcrumbs in a shallow plate or bowl individually.
- Coat each patty with flour, egg, then breadcrumbs.
- Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.
- Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.
KOROKKE (POTATO & MEAT CROQUETTE)
Korokke (Japanese Potato & Meat Croquettes) are mashed potatoes and beef patties that are coated with panko and deep-fried. With a golden crispy crust and creamy succulent interior, Korokke is a well-loved food in Japan! So delicious with rice and salad, or in your bento lunch.
Provided by Namiko Chen
Categories Main Course
Time 1h55m
Number Of Ingredients 15
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 522 kcal, Carbohydrate 46 g, Protein 22 g, Fat 28 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 150 mg, Sodium 389 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 16 g, ServingSize 1 serving
VEGETARIAN KOROKKE - JAPANESE POTATO CROQUETTES
Korokke are Japanese Croquettes, most commonly made with meat and potatoes. This is a basic recipe, but other vegetables may be used. Vegetables like leafy greens or mushrooms with a very high water content should be cooked and have the excess moisture squeezed out before adding to the batter. Vegetarian burger crumbles or bacon-flavored tempeh like "fakin bakin" are both very good in this recipe.
Provided by Cinnamon Turtle
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and cut into medium chunks. Boil potatoes until soft. Drain and mash potatoes with a potato masher or fork. Saute onion and burger crumbles in a medium skillet. Mix mashed potatoes and onion and crumbles in a bowl. Season with salt and pepper. When cool enough to handle form into small, flat, oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko breadcrumbs. Fry in 350 degrees F oil until golden brown.
Nutrition Facts : Calories 236.9, Fat 1.8, SaturatedFat 0.5, Cholesterol 46.5, Sodium 360.9, Carbohydrate 48.4, Fiber 5.4, Sugar 2.6, Protein 7.5
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- Peel your potatoes and quarter them. Boil for 15 minutes until fork tender. Strain in a colander and place them into a mixing bowl.
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- Mix all croquette ingredients lightly together (a few lumps are okay). Taste and adjust seasonings if necessary.
- Form the croquettes into desired shapes: typical Japanese shapes are either short thick cylinders or small thick patties. Lightly pat all-over with flour (dusting off the excess), dip into egg mixture, and roll in the breadcrumbs, patting off any excess.
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- Cook the potatoes in (salted) boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot.
- Heat the vegetable oil in a pan over high heat. Add 2 tablespoon of oil to the pan, and then add the minced garlic and the chili. Quick fry for 30 seconds.
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- Place the flour, panko crumbs, and eggs in separate large bowls or trays. Shape the potato portions into ovals or you can use a mold for equal shapes and dip each piece into the flour, then egg, and then the Panko crumbs.
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- Heat the frying oil in a medium-sized to small pot (fill the oil about 2 inches high - the croquettes should be able to float in the oil but make sure you don't fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere). Once the oil is hot, fry the croquettes in batches until golden and crispy. Place them on a paper towel to remove excess oil. Enjoy!
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Korokke are Japanese Croquettes, most commonly made with meat and potatoes. This is a basic recipe, but other vegetables may be used. Vegetables like leafy greens or mushrooms with a very high water content should be cooked and have the excess moisture squeezed out before adding to the batter. Vegetarian burger crumbles or bacon-flavored tempeh like "fakin bakin" are both very good in this recipe.
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