Korokke (Japanese Croquette Recipe)

Korokke (Japanese Croquette Recipe)

INGREDIENTS:
(makes about 12)
8 small potatoes
1 onion
1 tbsp olive oil or butter
3/4 lb / 350 g ground meat
salt and pepper to taste
1-2 eggs, beaten
1-2 cups panko bread crumbs
1/2 cup flour

DIRECTIONS:
Peel potatoes making sure to cut out the eyes.
Cut into bite-sized pieces. Put them into water and set aside.
Finely chop the onion.
Rinse the potatoes and put into a large pot.
Cover with water and boil until tender.
Pour water out continue to heat over low heat to evaporate any excess moisture.

Put a tablespoon of oil or olive oil in a frying pan.
Saute the onions until translucent.
Add in the ground meat along with pepper and salt.
Saute until meat is no longer pink.
Dump the meat mixture into the bowl of potatoes.
Mix well, mashing some of the potatoes.
Check to taste and if needed, season with more salt and pepper.
Shape the mixture into patties.
Cover the croquette patty with flour followed by a dip in the egg wash.
Then coat well with the panko bread crumbs.
Repeat until they are all done.
Cover and chill the patties in the refrigerator for 30 minutes.
Deep fry in hot oil until crispy and golden brown.
Serve with tonkatsu sauce.

Quick and easy Tonkatsu sauce:
Here are the ingredients:
1 cup all natural ketchup
1/4 soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard