Japanese Korokke (Crispy Potato Croquettes)

500g potatoes, peeled and chopped evenly
150g beef mince
½ onion, finely chopped
1 carrot, finely chopped
3 shiitake mushrooms, soaked and finely chopped
½ cup peas, defrosted
Oil for frying

The Curry Roux
30g butter
30g plain flour
1 teaspoon curry powder
½ teaspoon garam masala
½ teaspoon paprika
1 teaspoon light soy sauce
½ tablespoon mirin
½ tablespoon honey
2–3 tablespoons water
Pinch salt

The Coating
Plain flour
Salt and black pepper
2 eggs, beaten
100g panko breadcrumbs

PREPARATION

1. Chop the potatoes into evenly sized pieces and place them in a steamer basket. Steam on high heat for about 20 minutes until soft.
2. Finely chop the onion, carrot and soaked shiitake mushrooms.

COOKING

1. Heat a frying pan with a little oil and sweat the onion over medium heat for about 5 minutes.
2. Add the carrot and mushrooms and cook for another few minutes until softened.
3. Add the beef mince and cook until browned and fully cooked.
4. Stir in the peas and remove the mixture from the heat.
5. In a separate pan melt the butter over medium heat.
6. Add the flour and stir continuously to create a smooth paste.
7. Stir in curry powder, garam masala and paprika and mix well.
8. Add light soy sauce, mirin, honey and a pinch of salt.
9. Gradually add water while stirring until a thick paste forms.
10. Mash the steamed potatoes in a large bowl.
11. Add the cooked beef and vegetable mixture along with the curry roux.
12. Mix well until evenly combined and season with salt if needed.
13. Chill the mixture in the fridge for 1–2 hours until firm enough to shape.
14. Shape the mixture into round croquettes.
15. Coat each croquette first in seasoned flour, then in beaten egg, and finally in panko breadcrumbs.
16. Heat oil in a wok to about 180°C.
17. Deep fry the croquettes until golden brown and crisp.
18. Remove and drain on kitchen paper.
19. Serve hot with Japanese tonkatsu sauce.

School of Wok Tips

• Steam the potatoes rather than boiling them so they stay fluffy and dry.
• Chill the mixture before shaping so the croquettes hold their shape.
• Use panko breadcrumbs for the lightest and crispiest coating.
• Fry in batches to keep the oil temperature consistent.

FAQs

What does korokke mean?
Korokke is the Japanese version of croquettes, inspired by French cuisine but adapted with Japanese flavours.

Can I make vegetarian korokke?
Yes. Simply omit the beef and add more vegetables or mushrooms for flavour.

Why chill the mixture before frying?
Chilling firms up the filling so the croquettes keep their shape during coating and frying.