2 medium potatoes
2 oz chopped onion (about 1/4 cup)
2 oz ground beef (more if you like)
1 tablespoon Worcestershire Sauce (Japanese Brand)
1 tablespoon salted butter
1 tablespoon parsley flakes
1 beaten egg
Panko Bread Crumbs
oil for frying
Sauces for dipping
Makes about 7 to 8 croquettes (depends on size and shape)
Step 1: Peel potatoes and cut into 4 to 6 pieces. Boil for 15 minutes or until soft.
Step 2: While potatoes are cooking, chop the onions into small pieces. Heat a pan and add 1 tbsp of oil. Add chopped onions and ground beef and sprinkle some black pepper. Cook until beef is cooked, then add the worcestershire sauce and stir for about 30 seconds. Put it aside.
Step 3: When the potatoes are soft, transfer them to a bowl and mash them while they’re hot. Add salted butter and mix well. Add the cooked beef and onion to the bowl along with the parsley flakes. Mix well. Do a taste test to see if you need to add salt (the worcestershire sauce and salted butter are enough for me).
Step 4: Prepare individual plates for the beaten egg and panko bread crumbs. For the flour, I just use a large cutting board along with the batter.
Step 5: You can shape the batter into any shape you like. I make them into balls a little bigger than golf balls. You can also shape them into hearts or the normal flat patty shape. Coat each piece with flour.
Step 6: Dip the flour coated pieces into the beaten egg. Then, coat evenly with panko bread crumbs.
Step 7: You can use a deep fryer or heat up a pot with oil. I use a FryDaddy and heat 4 cups of oil. Then, I fry the pieces in batches until they’re golden brown. The batter inside is already cooked, so don’t over fry them. Serve the korokke with mayonnaise, tonkatsu sauce, or your choice of dipping sauce.