Japanese Potato Croquettes (Korokke)
Crispy on the outside and fluffy on the inside, these Japanese Potato Croquettes (Korokke) are a comforting home-style dish. Made with mashed potatoes, sautéed ground beef and onions, and coated in panko breadcrumbs, they’re perfect for family dinners, bento boxes, or a make-ahead meal. Easy to prepare and satisfying for both kids and adults!
Servings: 4 people
Ingredients
- 2 Russet potatoes / about 23 oz)
- ½ Onion
- 0.3 lb Ground beef / 130g
- 1 tablespoon Oil / olive or vegetable
- 4 tablespoon Heavy cream
- ¼ teaspoon Sea salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Sugar
- 1 cup + Panko breadcrumbs / as needed
- 1 Large egg
Instructions
- Boil the potatoesPeel and cut the potatoes into 1-inch pieces. Place in a pot, cover with water, add 1 teaspoon salt (not included in the ingredient list here), and boil over medium heat for 8–10 minutes, or until easily pierced with a fork.
- Cook the onion and beefWhile the potatoes cook, chop the onion. Heat oil in a pan and sauté the onion until translucent. Add ground beef and cook until fully done. Set aside.
- Mash the potatoesDrain the cooked potatoes and let them sit briefly. Return to the pot or a bowl and mash until smooth.
- Combine fillingMix in the sautéed onion and beef, heavy cream, sugar, salt, and black pepper until well combined.
- Shape and coatDivide the mixture into small oval patties (about 2–3 oz each). Then lightly dredge each piece in flour.Beat an egg in the small bowl of the flour and mix in any remaining flour to slightly thicken it if needed.Coat each floured patty evenly in the egg mixture. Make sure the egg covers the entire surface. Then press the patty into panko breadcrumbs until fully coated, gently patting so the crumbs stick evenly.
- Fry the croquettesHeat oil in a medium pot to 338–355°F (170–180°C). Fry each croquette for 2–3 minutes per side, or until golden brown. Drain on a wire rack or paper towels.
- ServeServe hot with shredded cabbage, fresh salad, or your favorite dipping sauce.