Ingredients:

  • 1.5 lbs (680g) russet potatoes, peeled and quartered
  • 1 tbsp (15ml) vegetable oil
  • 8 oz (225g) ground beef or pork (or a mixture)
  • 1/2 medium yellow onion, finely chopped (about 1/2 cup)
  • 1/2 medium carrot, finely chopped (about 1/2 cup)
  • 1/4 cup (60ml) beef broth or water
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sugar
  • 1 tbsp (15ml) Worcestershire sauce
  • 1/4 tsp ground black pepper
  • 1 tbsp (14g) unsalted butter
  • 2 tbsp milk
  • Salt to taste
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (80g) panko bread crumbs
  • Vegetable oil, for deep frying (about 4 cups)

Instructions:

  1. Boil the potatoes until tender. Drain well and mash thoroughly with butter and milk until smooth. Season with salt to taste. Set aside to cool slightly.
  2. Sauté the onion and carrot in vegetable oil until softened. Add the ground meat and cook, breaking it up, until browned. Drain off any excess fat.
  3. Add beef broth, soy sauce, sugar, Worcestershire sauce, and pepper to the meat mixture. Simmer until the liquid is absorbed and the mixture is flavorful.
  4. Combine the meat mixture with the mashed potatoes. Mix well. Shape into oval or round patties. Place on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes (or up to overnight).
  5. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  6. Dredge each korokke in flour, then dip in egg, and finally coat evenly with panko breadcrumbs.
  7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the korokke in batches, turning occasionally, until golden brown and heated through (about 2-3 minutes per side).
  8. Remove the fried korokke with a slotted spoon and place them on paper towels to drain excess oil. Serve hot!