Korokke (コロッケ) is a Japanese yoshoku (Western influenced) croquette typically made with beef and mashed potatoes. Though a beef & potato dish doesn't seem very "Japanese" at all, it's a very popular meal and snack food.
Like most croquette recipes, this korokke recipe is easy and straightforward; simply form a patty from the ingredients, dredge in flour, dip in egg and coat with breadcrumbs. Once deep fried, korokke are typically served with tonkatsu sauce.
Most recipes for korokke are very similar, varying only slightly. Some recipes call for only beef & potatoes, but many call for the addition of peas as well. I've even used a combination of frozen peas with carrots when I was out of peas (obviously, I didn't consider simply picking out just the peas).
So, let this recipe simply be a guideline and enjoy! Serve with shredded cabbage & steamed rice for a truly Japanese meal!
Korokke (Japanese Croquette)
4 medium Yukon Gold potatoes, peeled & cubed
1 small yellow onion, chopped
1/4 lb ground beef
1 handful frozen peas, thawed
2 eggs, beaten
1 cup all-purpose flour
1 - 1 1/2 cups panko breadcrumbs
Oil for frying
Boil the potatoes in salted water until tender (about 10-15 minutes). Drain well, return to the pan to evaporate any remaining moisture, and mash well.
Meanwhile, saute the onion about 5 minutes or until soft and translucent. Add the meat and cook until browned. Drain any excess fat and add to the potatoes. Add the peas to the potatoes.
Combine the mashed potatoes, peas and the beef mixture. Season well with salt & pepper and let cool slightly. Shape the mixture into flat, oval-shaped patties.
Coat each patty with flour, then dip into the beaten egg. Cover the dipped croquette in panko breadcrumbs. Deep fry in hot oil (350 degrees) until golden brown. Let drain before serving.