Vegetable Korokke (野菜コロッケ) is a deep-fried dish consisting of mashed potato and vegetables with a crispy outer layer of Panko bread crumbs. While our regular Korokke typically include meat such as ground beef or pork, this version is vegetarian-friendly. By substituting butter in the recipe with vegetable oil, it can also be transformed into a vegan dish.
Korokke is one of the most popular Japanese dinner items, yet many people may not attempt to make them at home due to their widespread availability in places like supermarket delis and butcher shops. These freshly made Korokke from stores are delicious and come with super cheap price tags, often costing less than a dollar each. So, who would want to undertake the trouble of making them at home?However, the situation is different for people living outside Japan, like us. If we want to enjoy Korokke, we must make them ourselves, unfortunately. The good news is that by doing so, we gain control over the ingredients. With this recipe, we can easily create vegetarian or even vegan versions. In the recipe, we’ve opted for frozen mixed vegetables for convenience, but any vegetables are good; simply cut them small enough to be easily incorporated into the mashed potatoes.
The key to successfully cooking Korokke without any holes is to fry them for a sufficient amount of time without disturbing them, allowing the surface of the Korokke to harden. Once the outer layer is set, they can be gently turned over. The best thing about homemade Korokke is being able to enjoy them piping hot. While it takes some effort to make them, we’re confident that your family will appreciate your endeavor in creating delightful Vegetable Korokke. Give it a try soon!
Vegetable Korokke
*Links may contain ad. #CommissionsEarned
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.
Video
