japanese potato croquettes

Korokke just got SO much easier. Crispy air fried perfection on the outside, with a soft and fluffy meat and potato filling. It’s the Japanese style potato croquettes you know and love, without deep frying!

Crispy Korokke - Japanese Potato Croquettes

potatoes (500 g / 1.1 lb, chopped, sub sweet potato)

tbsp milk

butter

salt

¼ tsp pepper

onion

beef pork

½ tbsp sugar

soy sauce

dashi powder (sub beef or vegetable stock powder)

vegetable oil

tbsp all purpose flour

cornstarch

eggs

panko crumbs (60 g / 2.11 oz)

Salt and pepper (to taste)

tomato

lettuce (sub cabbage)

miso soup

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&#39;re ready. Drain and make sure you remove as much water as possible!

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.

For the potatoes

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.

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.

For the meat

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.

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

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.

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

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&#39;t overcrowd the air fryer, it&#39;s better to cook them in batches for the best and crispiest results.

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

To make the croquettes

https://www.youtube.com/watch?v=BM1qunaByW8

Korokke just got SO much easier. Crispy air fried perfection on the outside, with a soft and fluffy meat and potato filling. It’s the Japanese style potato croquettes you know and love, without deep frying! Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/korokke/

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☕️ About this recipe: 

Japanese croquettes are great as a main for a lighter dinner with the meat and potato combination rather than the heavier alternative of full crumbed meat like chicken or pork katsu.

We love to make mini round korokke to serve as a party dish, with a little bowl of tonkatsu sauce in the middle of the plate for dipping. Voila – the perfect finger food for entertaining!

🥒 Ingredients: 

4 potatoes, chopped, sub sweet potato / 500 g / 1.1 lb
1 tbsp milk
½ tbsp butter
¼ tsp salt
¼ tsp pepper

For the meat:
½ onion
150 g beef mince sub pork or tofu
1½ tbsp sugar
2 tbsp soy sauce
½ tsp dashi powder sub beef or vegetable stock powder
½ tbsp vegetable oil

For the coating:
2 tbsp all purpose flour
1 tbsp cornstarch
2 eggs
¾ cup panko crumbs / 60 g / 2.11 oz
salt and pepper 
3 tbsp olive oil

Serve with:
tomato
shredded lettuce sub cabbage
miso soup

👩‍🍳 Recipe Steps:

00:00 How to Make Korokke
00:05 Boil, drain and mash the potatoes. Mix in butter, milk, salt & pepper.
00:38 Fry the onions and beef mince with soy, sugar and dashi. 
01:10 Stir the beef mixture into the potatoes, cool down in fridge.
01:22 Slice into equal portions, form each into croquette shape. 
01:50 Coat each in flour mixture, egg and panko crumbs. 
02:33 Place into preheated air fryer, cook for 7 minutes.

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Crispy Korokke – Japanese Potato Croquettes [Air Fryer Method!]

Golden shell, creamy middle, stretchy cheese: the perfect viral hook. A base of mashed potato, sweet corn, white miso and cheese keeps the inside rich and comforting, while air frying in the Panasonic NN-CD58 gives you the crisp exterior without the fuss of frying.

Miso Corn Cheese Korokke | Air Fryer Hack | Marion&#039;s Kitchen × Panasonic

potatoes,

sweet corn kernels (canned or frozen/thawed)

1½ tbsp white miso paste

mozzarella cheese (about 1.5cm each)

flour

eggs, lightly beaten

panko breadcrumbs

cooking oil spray

Step 1

Microwave the PotatoesPlace the chopped potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover tightly with microwave-safe plastic wrap or a microwave-safe lid. Cook on High (1000W) for 14 minutes, or until the potatoes are completely tender when pierced with a fork. Carefully remove the cover (watch for steam), drain any excess water, and mash until smooth. Stir in the white miso paste and sweet corn kernels until well combined. Set aside to cool slightly.

Step 2

Shape the KorokkeDivide the potato mixture into 10 x ¼ cup portions. Flatten a portion in the palm of your hand, place a cube of mozzarella in the centre, and carefully wrap the potato around the cheese, sealing it completely. Shape into a neat round patty. Repeat with the remaining mixture.

Step 3

Crumb the KorokkeSet up a crumbing station: place the flour in one shallow dish, the beaten eggs in a second, and the panko breadcrumbs in a third. Coat each potato patty lightly in flour, dip into the egg (letting excess drip off), and finally press firmly into the panko to coat completely. Spray the crumbed korokke generously on all sides with cooking oil spray.

Step 4

Air FryPlace the crumbed korokke onto the air fry basket of the Panasonic NN-CD58, ensuring they are not touching. Select the Air Fry setting at 180°C and cook for 18 minutes, flipping halfway, until the exterior is deeply golden and crispy and the cheese inside is melted and hot.

Step 5

ServeServe immediately while hot with tonkatsu sauce for dipping. Break one open to reveal the stretchy cheese centre!

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Top 2 japanese potato croquettes recipes from across the web

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Top Tags

Crispy Korokke - Japanese Potato Cr...

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The most viewed japanese potato croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine