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About the Recipe
This potato korokke is a must try! My family usually makes it with chicken mince inside but you can also have it with just potatoes, or potatoes with carrots, or add in another meat mince.
Try it with either Tonkatsu sauce or Worcestershire sauce!
Ingredients
2 large potatoes
200g minced/ground chicken
1/4 onion
5 tbsp all-purpose flour
1 large egg (beaten)
Panko (japanese breadcrumbs)
Vegetable/sunflower oil for deep frying
Salt
White pepper
Equipment
2 large bowls
2 small bowls
1 large pot
1 pan
Masher
Preparation
Step 1
Cut the potatoes into equal sized cubes. In a large pot, boil the potatoes until they are soft (about 10 minutes).
Step 2
Dice the onion into small pieces. In a pan, add a tablespoon of vegetable oil and fry the onion on medium heat until transparent (about 1-2 minutes). Add the chicken mince and fry until cooked through.
Step 3
Once the potatoes are done, drain them into a large bowl and mash them.
Note: it's okay if you still have some small potato cubes in the mash! They will bring texture to the korokke.
Step 4
Add the onion and chicken mince into the potatoes. Make sure that you do not add any liquid that may have come from frying the mince.
Step 5
Add salt and white pepper to taste.
Tip: add more salt than white pepper.
Step 6
Leave the potatoes and chicken mix to cool for about 20 minutes.
Step 7
Shape the potato korokke into thick disks.
Note: you may want to shape all of the potatoes before continuing onto the next step. Alternatively, you can shape one and continue to the next step before repeating.
Step 8
Cover the potato korokke with flour, tapping off any excess. Then dip it in the beaten egg making sure it's fully covered. Then cover the surface of the korokke with the panko. Repeat for the remaining korokke.
Step 9
Heat up about 1/2 an inch of vegetable oil in a pan.
Tip: to test whether the oil is ready, you can add some panko to the oil. It should sizzle and remain on the surface of the oil.
Step 10
Fry about 2-3 korokke at a time (depending on how large your pan is) until golden brown on the bottom. Flip and fry until golden brown on the other side.
Step 11
Place the korokke on a plate with a paper towel to soak up any excess oil.
Step 12
Serve and enjoy!
Meal Prep Factor
Can I keep...
1) the not-fried korokke overnight?
YES! You can but I wouldn't recommend keeping it in the fridge for more than 24 hours. Make sure you wrap it in cling film as well.
2) the fried korokke overnight?
YES! You may keep the korokke in an airtight contrainer for 1-2 days in the fridge. Simply pop it in the microwave or re-fry before enjoying.
How I Like It
My favourite sauces to serve with potato korokke:
1) Tonkatsu sauce
2) Worcestershire sauce
Which one do you prefer?
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