33min 4 ppl
Korokke
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 8g
Carbs 38g
Fats 15g
About this dish
Mashed potato folded with softened onion and browned minced beef, shaped and coated in panko, then fried until the outside shatters over a soft, creamy centre.
Allergy Info
Dairy, Gluten, Eggs, Soya, Mustard
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Tonkatsu Sauce80 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Potatoesfloury, peeled600 g
- Onionfinely chopped1
Meat & Poultry
- Beef Mince150 g
Dairy & Eggs
- Butter20 g
- Eggsbeaten2
Dried Goods
- Plain flour40 g
- Panko breadcrumbs120 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Ready-made tonkatsu sauce80 ml
Utensils
- Saucepan
- Large frying pan
- Large saucepan
- Meat thermometer
Method
1
Boil the potatoes in salted water for 15 minutes until tender, then drain and mash until smooth.
Approx. 15 minutes
2
Meanwhile, melt the butter in a frying pan and fry the onion for 5 minutes until softened, then add the beef mince and fry for 5 minutes, checking it reaches 71°C with a meat thermometer, until browned.
Approx. 10 minutes
3
Fold the onion and beef mixture into the mashed potato, season well, and leave to cool for 10 minutes until cool enough to shape.
Approx. 10 minutes
4
Shape the mixture into eight oval croquettes.
Approx. 5 minutes
5
Coat each croquette in flour, dip in beaten egg, and press into panko breadcrumbs to coat evenly.
Approx. 6 minutes
6
Heat the vegetable oil in a large saucepan to 180°C and deep-fry the croquettes in batches for 4 minutes until deep golden and crisp.
Approx. 8 minutes
7
Drain on kitchen paper and serve with the tonkatsu sauce for dipping.
Approx. 3 minutes
