4 pounds potatoes (14 to 16 small potatoes); roughly 8 cups mashed
Water for boiling
3 tablespoons milk (for mashed potatoes)
1 small onion, diced
1 teaspoon olive oil
½ pound ground beef (substitute ground turkey or ground chicken)
Salt and pepper, to taste (for meat mixture)
1 teaspoon salt (for korokke mix)
⅛ teaspoon black pepper (for korokke mix)
2½ cups panko (Japanese bread crumbs)
¾ cup flour
2 eggs
4 tablespoons milk (substitute water) for egg wash
Canola oil for frying (about 2 cups)
Tonkatsu sauce for seasoning
Thinly sliced cabbage, optional side dish.
Instructions
Bring large pot of water to boil. Peel and chop potatoes and add to pot. Cover and cook potatoes 15 to 20 minutes until tender. Drain potatoes well.
While the potatoes are cooking, make the meat mixture. In a frying pan, brown chopped onions with olive oil. When onions are translucent add ground beef and brown meat until cooked through. Add a dash of salt and pepper. Drain excess oil.
In a large bowl, mash cooked potatoes with 4 tablespoons milk until smooth. Don't over mix. Next, add in meat mixture.
Make large oval-size, flat korokke. Set these on a tray.
Set-up breading station: in 3 separate shallow dishes set out 1) flour, 2) egg wash (eggs and milk), 3) panko bread crumbs.
Coat korokke with flour, dip in egg wash, cover with panko crumbs. Repeat.
Heat oil in a medium deep pot. Place korokke in oil (about half the korokke will be submerged), fry for about 30 - 40 seconds until brown, then flip over to fry the other side. The korokke mixture is fully cooked so the exterior just needs to be browned.
Drain fried korokke on paper towels.
Serve immediately with tonkatsu sauce and sliced cabbage (optional).
Makes 20 to 22 korokke.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/04/01/korokke-croquette/