Japanese Korokke (Crispy Panko Potato and Beef Croquette)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Mashed potato mixed with sauteed ground beef and onion gets shaped into ovals, coated in panko, and fried until golden.
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The crust shatters while the inside stays fluffy and potato-forward, plainer and heartier than cream-filled croquettes. Worcestershire or tonkatsu sauce goes on top, and in Japan butcher shops and delis sell them freshly fried to eat on the go. Fillings vary widely, from curry to crab cream to kabocha squash.
Ingredients
Instructions
- 1
Peel 500 g potatoes, cut them into large chunks, and start them in cold water.
Boil until a chopstick or knife slides in easily, then drain thoroughly so excess moisture does not loosen the mixture.
- 2
Mash the potatoes finely while they are still hot, then spread them out in a wide bowl or tray.
Let steam escape until the mash is just warm, because trapped moisture can make shaping difficult.
- 3
Take a little from the measured 800ml frying oil and heat it in a pan over medium heat.
Cook 100g onion for about 3 minutes until translucent, then add 120g ground beef and 1 tsp salt.
- 4
Break up the beef with a spatula and cook until no red spots remain.
Keep stirring until most released moisture evaporates, so the filling stays fluffy instead of turning wet after mixing with the potato.
- 5
Mix the mashed potato, cooked beef, and onion until evenly combined.
Let the mixture cool completely, shape it into 8 to 10 oval patties, and chill for 15 minutes if it feels too soft.
- 6
Prepare the total 60g flour, 1 beaten egg, and 120g panko separately, and use these amounts across all patties in that order.
Heat the frying oil remaining after the earlier step to 170C and fry 2 to 3 at a time for 3 to 4 minutes, until evenly golden.
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