🥔 Korokke (Japanese croquettes)

Name: Korokke (Japanese croquettes)
Total time: 60 min
Yield: 4
Cuisine: Japan
Ingredients: 600 g floury potatoes; 200 g ground beef; 1 onion, finely chopped; 1 tbsp vegetable oil, salt and pepper; 50 g wheat flour; 2 eggs, beaten; 100 g panko breadcrumbs; Oil for deep-frying; Shredded cabbage to serve

Origin: Japan

345kcal

per serving · 150 g

230kcal

per 100 g

9 gProtein6 g / 100 g

18 gFat12 g / 100 g

38 gCarbs25 g / 100 g

Korokke are Japanese croquettes made from mashed potato mixed with fried ground beef and onion, shaped into ovals, coated in flour, egg and panko breadcrumbs and deep-fried. The shell is light and very crunchy, the inside soft and creamy. They are sold in butcher shops and convenience stores and eaten as a snack, in a bento or with shredded cabbage.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, egg

Contains glutenbecause of: breadcrumbs

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

potatoground beefonionbreadcrumbsegg

Recipe

4 servings60 min

Ingredients

600 g floury potatoes
200 g ground beef
1 onion, finely chopped
1 tbsp vegetable oil, salt and pepper
50 g wheat flour
2 eggs, beaten
100 g panko breadcrumbs
Oil for deep-frying
Shredded cabbage to serve

Method

Boil the potatoes until tender, drain and mash.
Fry the onion in oil, add the beef and cook until browned; season with salt and pepper.
Mix the beef with the potato and shape into 8 ovals; chill for 15 minutes.
Coat each in flour, then egg, then panko.
Deep-fry at 175 °C for 3–4 minutes until golden, drain and serve with cabbage.

How to make it lighter

Bake the croquettes at 200 °C, sprayed with a little oil, instead of deep-frying.
Use lean beef and add extra onion or grated carrot to the filling.
Have one croquette with a large portion of shredded cabbage.

History

Korokke are a Japanese adaptation of the French croquette, introduced during the Meiji era's opening to Western cooking in the late 19th century. Potato-based versions became an inexpensive everyday food in the early 20th century, and they remain a classic of yoshoku, Western-style Japanese cooking.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →