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Japanese potato croquettes (Korokke) コロッケ
5 from 117 votes

Japanese potato croquettes (Korokke) コロッケ

Japanese potato croquettes, or Korokke, are golden-fried patties combining starchy potatoes with sautéed ground beef, onions, and carrots coated in a batter made from egg, mayonnaise, water, and flour, then rolled in panko breadcrumbs. The technique of roughing up the boiled potatoes helps create a fluffy texture inside with a crispy exterior after deep frying.

Cook Time
30 mins
Total Time
40 mins
Servings: 8
Calories: 383 kcal
Course: Side Dish, Main Course, Snacks
Cuisine: Japanese

Ingredients

  • 1lb/500g potato 1, starchy
  • 0.3lb/120g  ground beef
  • 0.15lb/70g onion *2
  • 0.15lb/70g carrot *3
  • 1/2  tbs  olive oil
  • cooking oil for deep frying
Coating
  • 1  egg
  • 4  tbs  plain flour
  • 3  tbs  water
  • 1  tbs  mayonnaise Kewpie brand
  • 2  cups  panko bread crumbs 4, Japanese style

Instructions

    Cup of Yum
  1. Peel and dice the potatoes.
  2. Cook the potatoes in boiling water for about 10 minutes.
  3. While the potato is being cooked, chop the onion and carrot finely and set aside.
  4. Heat olive oil in a frying pan over high heat and add the mince to cook.
  5. When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
  6. Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
  7. Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
  8. Then mash the potato with a potato masher while the potato is warm.
  9. Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
  10. Divide the mix into 8 equal sized flat ovals. *6
  11. Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
  12. Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
  13. Coat all potato ovals with the panko crumbs.
  14. Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
  15. Fry each of the potato ovals until crispy and golden brown.
  16. Serve croquettes with salad leaves or any side dish of your choice. *9

Notes

  • Use starchy potatoes like Russets for the best texture in Korokke.
  • Roughing up boiled potatoes before mashing helps reduce moisture for a fluffier interior.
  • Japanese-style panko breadcrumbs create a crispier crust; homemade panko from white bread can substitute.
  • Check oil temperature by dropping a breadcrumb; it should sink halfway then float back up to ensure proper frying heat.
  • Korokke can be frozen wrapped individually after assembly and fried from frozen for convenient meals.
  • The coating batter combining egg, mayonnaise, flour, and water is a quicker method than traditional flour-egg-panko steps.

Nutrition Information

Calories 383kcal (19%) Carbohydrates 61g (20%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 31mg (10%) Sodium 472mg (20%) Potassium 473mg (10%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 1490IU (30%) Vitamin C 4.7mg (5%) Calcium 127mg (13%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 383

% Daily Value*

Calories 383kcal 19%
Carbohydrates 61g 20%
Protein 13g 26%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 472mg 20%
Potassium 473mg 10%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 1490IU 30%
Vitamin C 4.7mg 5%
Calcium 127mg 13%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.