Potato Korokke

{12 g} Makes 16

pieces

Ingredients

1 lb {454 g}

potatoes

1 tsp {4.7 g}

oil

1/2 lb {227 g}

ground pork or beef

{19 g} 1/2

onion, minced

1/4 - 1/2 tsp {1.5-3.0 g}

salt

or 1 TBL {16 g}

low sodium soy sauce

mirin to taste

pepper

flour

eggs

Panko (bread crumbs)

oil for deep frying

Tonkatsu sauce

724 g ??1130 Calories

total(!??156 Calories/100g !)

Instructions

Peel potatoes and cut into 4 pieces each. Cook in boiling water until soft. Drain and let sit to air dry.

In a big bowl, mash potatoes well.

Heat oil in a pan, and start cooking onion. Then add ground meat and cook until browned and cooked through. Season with salt and pepper.

Mix potatoes and meat mixture and add some more salt and pepper to taste. Let it cool.

Divide potato mixture into 16 pieces and make small cylinders. Refrigerate for an hour to stiffen.

Coat with flour, then eggs, and finally Panko (bread crumbs).

Heat deep frying oil to 350-375F/190C, and fry the croquettes for 6 minutes, until golden brown.

Note	2019-11-08 Corwin likes except for the onions. Probably more of a texture thing than a flavour thing, mincing onions with microplane might be a way to get the flavour with the texture.