34min 4 ppl
Vegan Korokke
57 minutes
4 people
Medium31–60 min or 7–12 steps
57 min · 7 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 7g
Carbs 40g
Fats 13g
About this dish
Mashed potato folded with softened onion and browned plant-based mince, shaped and coated in panko, then fried until the outside shatters over a soft, creamy centre. The classic croquette, built without a trace of meat.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Potatoesfloury, peeled600 g
- Onionfinely chopped1
Dairy & Eggs
- Vegan butter20 g
- Soya Milk60 ml
Plant Proteins
- Vegan mince150 g
Dried Goods
- Plain flour40 g
- Panko breadcrumbs120 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Vegan tonkatsu sauce80 ml
Utensils
- Saucepan
- Large frying pan
- Large saucepan
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 vegan butter in a frying pan and fry the onion for 5 minutes until softened, then add the vegan mince and fry for 5 minutes until browned.
Approx. 10 minutes
3
Fold the onion and mince 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 soya milk, 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 vegan tonkatsu sauce for dipping.
Approx. 3 minutes
