Korroke - curried potato croquettes

All types of Korroke are popular in Japan and often found in shop-bought or homemade bentos.
Course: Side Dish
Cuisine: Japanese
Keyword: croquettes, korokke, potato
Servings: 6 patties
Author: Fiona Uyema

Ingredients

  • Vegetable oil
  • 1 Small onion peeled and finely diced
  • 400 g Potatoes boiled and mashed
  • 1 tbsp Curry powder
  • Flour for coating
  • 1 egg beaten
  • Panko for coating
  • A few lime wedges to garnish

Instructions

  • Heat some oil in a frying pan on a medium heat and add the onion. Slowly cook the onion, allowing it to sweat, then fry until translucent (do not brown).
  • In a large bowl mix the cooked onion, potato and curry powder.
  • Place the flour, beaten egg and panko on three separate plates.
  • Take a handful of potato mix and start to shape the potato into patty or oval shapes with your hands.
  • Coat each patty in the flour, egg and finally panko.
  • Pour a generous amount of oil into a frying pan on a medium heat.
  • Place the patties into the pan and fry on one side for about 5 minutes until golden brown. Then flip over and fry on the other side for a few more minutes until golden brown. Sit on kitchen paper to absorb any excess oil.
  • Serve with lime wedges.

Notes

This is a great way to use leftover potatoes at home. Korroke is usually deep-fried, but I prefer to pan-fry them as it’s healthier and they’re just as tasty.
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