Crispy Korokke - Japanese Potato Croquettes

Step 1

Place your potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until soft, around 10 minutes. Test with fork and if it goes in easy, they're ready. Drain and make sure you remove as much water as possible!

Step 2

Add milk and butter and mash the cooked potatoes until soft. Tip: Using a fork will get it extra soft. Stir through the salt and pepper last.

Step 3

In a small saucepan, add a little vegetable oil and fry onion until translucent then add beef mince. Fry until meat is just browned. Soak up extra oil at this point with a paper towel.

Step 4

Pour in the soy sauce, sugar and dashi powder. Mix through and keep cooking until all liquid has been evaporated and the meat starts to sizzle louder in the pan.

Step 5

Mix the meat and onions through the mashed potato and allow to cool in the fridge for a minimum of around 20 minutes. Tip: You can prep this the day before if you like! Cooling the potato makes it stiffen up and is easier to mold into the korokke.

Step 6

Divide into 6 portions and form into oval patties around 2 cm / 1 inch thick with your hands.

Step 7

Get out three plates. Place the all purpose flour / plain flour and cornstarch on the first plate and mix. Crack the eggs onto the second plate and lightly beat. Pour the panko breadcrumbs, 1 tbsp of the vegetable oil and optional salt and pepper onto the third plate, and roughly mix together.

Step 8

Dip each korokke into the flour mix, then eggs and finally in the panko crumbs. Coating well each time.

Step 9

Pre-heat your air fryer to 200℃ / 400℉ for 3 minutes. Then place in 3 korokke at a time, leaving space between each. Drizzle the last 1 tbsp of vegetable oil over the tops of each korokke before cooking for 7 minutes. Tip: Don't overcrowd the air fryer, it's better to cook them in batches for the best and crispiest results.

Step 10

Serve hot with sides such as shredded lettuce, fresh tomato and miso soup!