Vegetable Korokke
Servings: 4 servings
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Ingredients
- 1 lb potatoes
- 1 Tbsp butter
- 1/4 onion
- 2/3 cup frozen mixed vegetables
- 1/2 tsp salt divided
- 1/4 tsp pepper divided
- 1/4 cup flour
- 1-2 eggs
- 1 cup Panko bread crumbs
- deep-frying oil
- Tonkatsu sauce
Instructions
- Peel the potatoes and cut them into quarters. Cook them in boiling water until they are soft. In a large bowl, mash the potatoes thoroughly.
- Finely chop the onion. Heat the butter in a pan, then add the chopped onion and cook for about a minute. Next, add the frozen vegetables and cook for a couple of minutes. Season with salt and pepper to taste.
- Combine the mashed potatoes with the vegetable mixture, and add additional salt and pepper to taste. Let it cool.
- Divide the potato mixture into 8 equal portions and shape each portion into oval patties. Refrigerate the patties for an hour to firm them up.
- Coat each potato patty with flour, then dip it into beaten eggs, and finally coat it evenly with Panko breadcrumbs.
- Heat the deep frying oil to a temperature between 350-375°F (175-190°C), and fry the patties for 3 minutes on each side, or until they are golden brown and crispy.