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Japanese Food - Japanese Cooking - Potato Croquettes Recipe - Potato Korokke Recipe
att. Recipe - Potato Korokke

Japanese Potato Croquettes Recipe - Potato Korokke Recipe


Potato Croquettes.

Ingredients (serves 4):

[Potato croquette]
4 small potatoes (jagaimo)
1/2 small onion (tamanegi)
0.1 lb (50g) ground (minced) beef (gyu-hikiniku)
2 eggs (tamago)
1/2 cup flour (komugi-ko)
1 cup bread crumbs (pan-ko)
salt and pepper to taste
salad oil to saute a fifty-fifty blend of salad oil and sesame oil for deep-frying (If sesame oil is unavailable, salad oil will suffice.)

A preferred sauce, such as ketchup, soy sauce, etc

[Garnish]
1/4 cabbage
1/8 lemon (cut into wedge-shaped pieces)

Potato Korokke Recipe
Enlarge

Directions:

1. Place the potatoes in a large pot; add water until potatoes are covered. Boil the potatoes until tender. (A chopstick should pierce easily when done). Drain the potatoes but before they cool, peel and mash.

Potato Korokke Recipe

Potato Korokke Recipe

2. Mince the onion. Heat the salad oil in a frying pan and saute the minced onion and ground beef. Season lightly with salt and pepper. Remove from the heat and let cool.

Potato Korokke Recipe

3. Mix the mashed potatoes and the sauteed and (now) cooled beef and onion. Mix in one egg. To form the croquette, divide the mixture into 8 equal portions and shape each portion into a patt.y 1/2 inch (1 cm) thick.

Potato Korokke Recipe

Potato Korokke Recipe

4. Coat each croquette with the flour, then the beaten egg and finally the bread crumbs.

Potato Korokke Recipe

5. In a large, heavy frying pan, pour the mixture of salad oil and sesame oil, and heat to about 350F (170C) (To test the temperature; if a chopstick inserted in the oil reaches the bottom of the pan with 'froth' forming around the chopstick the temperature is fine). Slide the croquettes gently into the hot oil. Fry until the size of any 'froth' in the oil reduces in size and the croquettes turn a golden brown. Remove the croquettes from the oil and place on paper towels to drain excess oil.

Potato Korokke Recipe

Potato Korokke Recipe

6. Shred the cabbage. Cut the lemon into 8 wedged pieces.

Potato Korokke Recipe

7. Serve the croquettes with the shredded cabbage and a lemon wedge. Potato Korokke Recipe

Tips:

* Cool the sauteed vegetables a little before adding them to the mashed potatoes.
* Another way to test the oil temperature is drop a few bread crumbs on the oil and if they spread evenly atop the oil, the temperature is about 350 degrees F.
* While you are frying the croquettes do not turn too frequently.
* Unfried croquettes can be kept for up to three weeks if frozen.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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