Ingredients:

  • 1.5 lbs (680g) russet potatoes, peeled and quartered
  • 1/4 cup (60ml) milk, whole or 2%
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) vegetable oil
  • 1/2 medium yellow onion, finely chopped
  • 8 oz (225g) ground beef (or pork, or a mix)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (100g) panko breadcrumbs
  • Vegetable oil, for deep frying

Instructions:

  1. Boil potatoes until tender. Drain well.
  2. Mash potatoes with milk and butter until smooth. Season with salt and pepper. Allow to cool slightly.
  3. Sauté onion in oil until softened. Add ground meat and cook until browned. Drain excess fat.
  4. Stir in soy sauce, sugar, and Worcestershire sauce. Cook until sauce is absorbed.
  5. Gently fold the meat mixture into the mashed potatoes.
  6. Cover and refrigerate for at least 30 minutes to firm up the mixture.
  7. Form the mixture into oval or round shapes.
  8. Place flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  9. Dredge each korokke in flour, then dip in egg, and finally coat with panko breadcrumbs, ensuring even coverage.
  10. Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
  11. Carefully drop korokke into the hot oil, a few at a time. Fry until golden brown and crispy on all sides.
  12. Remove korokke with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.