Step 1

Put potatoes in a saucepan and add water to cover the potatoes sufficiently. Turn the heat on high and bring to a simmer.

Step 2

Cook potatoes until a bamboo skewer or a thin knife can get through to the centre of the potatoes easily. This will take 15-40 minutes depending on the size of the potatoes (note 5).

Step 3

When the potatoes are cooked, drain into a colander. Peel the potatoes immediately and place them into the saucepan just emptied. It is very hot so use a cloth or layers of kitchen paper to hold the potatoes.

Step 4

Using a potato masher, mash the potatoes mostly but leaving some tiny chunks of potatoes.

Step 5

While boiling potatoes, heat 1 tablespoon oil in a fry pan over medium high heat. Add onion and sauté until the onion becomes translucent and soft (about 3-5 minutes). Add pork, salt & pepper and cook, breaking it up as you go until browned and cooked through.

Step 6

Add the cooked mince to the potatoes in the pot (discard oil if accumulated in the fry pan), then the Korokke Flavouring ingredients. Mix well (note 6).

Step 7

Divide the potato mixture into 12 equal balls. Flatten them and shape into oval patties, about 2cm/¾” thick.

Step 8

Place flour, egg and breadcrumbs in a shallow plate or bowl individually.

Step 9

Coat each patty with flour, egg, then breadcrumbs.

Step 10

Heat oil in a deep fry pan over medium heat. Fry the patties for 1-2 minutes until the breadcrumbs become golden brown. You can fry more than one patty at a time but do not overcrowd the fry pan.

Step 11

Serve immediately with shredded cabbage with a stem of parsley leaves, accompanied by tonkatsu sauce.