Japanese cuisine · Vegetable Dishes

Korokke (Potato Croquettes)

Creamy mashed potatoes with sweetly braised onions, coated in panko and fried until crisp.

Ingredients · for 4 servings

• 800g floury potatoes
• 2 onions
• 30g butter
• 1 egg
• 80g flour
• 120g panko breadcrumbs
• 4 tbsp tonkatsu sauce
• 1L oil for frying
• Salt, pepper

Instructions

1. Peel the potatoes, cut into evenly sized pieces, boil in salted water for 20 minutes until soft, drain and let steam off briefly.
2. Finely dice the onions and sauté in the butter over low heat for 8 minutes until glassy and sweet, without browning.
3. Roughly mash the potatoes, mix in the onions, season generously with salt and pepper, and chill the mixture for 20 minutes – it won't hold its shape while warm.
4. Shape the mixture into 8 flat patties about 2cm thick, smoothing the edges so no oil can seep in later.
5. Coat the patties one at a time in flour, beaten egg and panko, pressing the panko on firmly all around.
6. Deep-fry in oil heated to 175°C (350°F) for 3 minutes per side until deep golden brown, drain on paper towels and serve with tonkatsu sauce.