Korokke (Meat & Potato Croquette) コロッケ


  • 4 russet potatoes

  • 1 onion

  • 1 medium carrot

  • 1 lb ground beef

  • 3 eggs

  • 2 cups panko

  • 1/2 cup flour

  • Oil (for deep frying)

  • Salt & pepper


  1. Boil & mash potatoes - place potatoes in boiling water until you can easily stick a chopstick through (can cut into smaller pieces before boiling, can peel before or after), drain all excess water, let cool and mash the potatoes to desired texture (e.g. can leave some chunks for texture)

  2. Prepare & sauté ingredients - dice the onion and carrots, then sauté in a pan with oil until soft, along with ground beef

  3. Combine - ensure there's no excess moisture/liquid, then combine sautéed mixture with mashed potato mixture, season with salt & pepper (good point to do a taste test), mix well, then add one egg and combine well

  4. Assemble - now the fun part, shape into small balls (whatever size you prefer), then dredge each ball into flour, egg and panko (in that order)

  5. Deep fry - in a pan or pot of hot oil, deep fry each ball until a golden brown (no need to worry about inside being cooked as it is already edible), then place on rack or paper towel

  6. Serve it up - plate with some shredded cabbage and tonkatsu sauce

  7. Enjoy!