Potato & Meat Korokke (Croquette)

Yuka

Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Japanese

Servings korokke

Calories 186.18 kcal

2 russet potato about 500-550g
150 g ground beef
1/2 onion 1/2 is about about 115-135 g (Change depending on how many Serving you set)
2 pinch freshly ground black pepper to taste
2 pinch salt
1/2 teaspoon sugar

Mince the onion.
Use a medium size pan and turn the heat to medium. Add oil ( I use vegetable oil ) for cooking and add the onion.
When the onion turns clear and softer, then add ground beef.
Cook until the ground beef is cooked well. Add salt, black pepper, and sugar. Stir.
Turn the heat off. If there is too much oil or water, please wipe with a paper towel. Let it cool down.
Peel and cut the potatoes into 1 inch square chunks.
Put in a microwave-safe bowl, and cover with cling wrap. Microwave for 5-6 minutes.
Open the cling wrap, and smash the potato right away.
Add the cooked onion and ground beef to the mashed potato bowl. Mix everything.
Flatten and divide into 4 portions with a spatula.
Shape each portion into a flat circle.

Cover each Korokke with flour and dust with extra flour.
Beat an egg in a bowl and dip your floured Korokke, making sure to coat them completely.
Cover with panko after dipping the Korokke in egg.
Add deep-frying oil in a small or medium pot and heat to 335F (168C). When it gets to the right temperature, add one Korokke and cook for 50 seconds each side.*1
Move to a wire rack to remove oil.