Korokke (japanese Croquettes)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 5 large potatoes, peeled and sliced in half
• 2 carrots, peeled and grated
• 1 onion, chopped
• 1 lb ground beef or 1 lb ground turkey
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• 2 cups flour
• salt and pepper
• 1/4 cup milk (or more)
• vegetable oil
• tonkatsu sauce (optional)

Recipe

• 1 boil potatoes until tender.
• 2 meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
• 3 saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
• 4 drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. potatoes need to be sticky, not creamy like mashed potatoes.
• 5 combine the meat mixture with the potato mixture in a large bowl.
• 6 in three pans or plates, put the following: flour, beaten eggs, and panko crumbs.
• 7 roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
• 8 roll ball in flour and thoroughly coat it.
• 9 next, roll the ball in the beaten eggs.
• 10 finally, roll the ball in the panko crumbs, thoroughly coating it.
• 11 i recommend completing all 'balls' up to this point, as the next step goes quickly.
• 12 heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
• 13 place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
• 14 using tongs, place cooked korokkes on a paper towel lined plate.
• 15 serve with tonkatsu sauce.