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Export 14 ingredients for grocery delivery
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.
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