Korokke Japanese Potato Croquettes

I grew up on these and loved them.  Many cultures have some variation of the potato croquette which is basically mashed potatoes shaped, breaded, and fried.  You can use a variety of ingredients, bake them instead of frying, and use a variety of sauces or no sauce.  The Japanese version is noted for its use of curry, panko for the breading, and is often served with Bulldog or Tonkatsu sauce.  If you have not tried this sauce…make it a point to do so.  You can buy it or also make it.

Ingredients

  • 3-4 large Yukon Gold potatoes, peeled and cubed
  • 1 med onion, finely diced
  • 1/2-1 cup of Gardein Beef Crumbles or Textured Vegetable Protein (TVP) (optional)
  • 1/4 cup finely chopped green onions (optional)
  • 1 tsp curry powder (optional)
  • 4 tablespoons Earth Balance
  • 1 cup Panko
  • 1 cup flour
  • 1 cup of unsweetened almond milk
  • Salt and pepper to taste
  • Enough oil to fry (if not baking)

And Bulldog or make your own Tonkatsu plum sauce.  You need this.  Really.  Trust me. You will thank me.  It can be gotten from Amazon. Prime.

 

Instructions

In large pot of boiling water, cook potatoes until easy to pierce with a fork, about 10-12 minutes.  Drain and place potatoes in a bowl.

In  same pot, add butter and saute onions until soft.  Add in Gardein beef crumbles. Stir until mixture is fully defrosted and cooked.

Add back potatoes and mash. Salt and pepper to taste.  Add in curry powder, and green onions and mix well.

Allow mashed mixture to cool so you can handle them with your hands.

Coat your hands with some vegetable oil and pick up a billiard ball size amount of potatoes.  Form into a flatter round “puck” shape, about 1″ thick and 3″ in diameter.  Repeat for the entire mix.    These can now be put into the refrigerator for keeping and also the freezer.

Breading:

Set up 3 bowls, one with Panko, one with flour, and one with almond milk.  Dip the puck into the almond milk, then the flour, then back into the almond milk, and then into the Panko. Set on a tray. Repeat for all.  Note.. at times I have just whisked the almond milk and flour… then drip in that, then the panko…to remove one step.  Not sure it is much different.

Frying:

Heat up 1/4″ of oil in a pan.  Fry both sides until golden brown.  Alternative:  Bake in 350 degree oven or in an air fryer.

Place on paper towels to remove excess oil.

Serve with Bulldog sauce.
Alternative ingredients from a recipe I found on the net..have not tried it:

400g potatoes, cut into 2cm cubes and soaked in a bowl of water for 10 min
1 medium onion, minced
100g fresh spinach
1 clove garlic, minced
Same amount of ginger, minced
2 Tbls olive oil
1 1/2 Tbls curry powder
1 Tbls ketchup
1 Tsp sugar
1 Tsp garam masala
1 Tsp vegan Worcester sauce
Salt & pepper to taste