Potato Croquettes (Po-te-to Koro-kke, ポテトコロッケ) is are a staple of Japanese-Western cuisine (Yōshoku, 洋食), made by mashing boiled or steamed potatoes, adding sautéed ground meat and onion, shaping it into patties, coating it in bread crumbs, and frying. This dish is based on the French "croquette," but evolved uniquely in Japan after the Meiji era into its own unique dish. Korokke are beloved for their nostalgic, simple flavor.
30 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 lb potatoes (about 3-4 medium-sized per lb)
- 0.5 of an onion
- 7 oz mix of ground beef and pork
- 2 tsp butter
- A1 tbsp sugar
- A0.25 tsp salt
- A0.25 tsp coarse-ground black pepper
- B2 tbsp milk
- B2 tbsp grated Parmesan cheese
- 3 tbsp all-purpose flour
- 1 beaten egg
- panko bread crumbs, for dredging
- vegetable oil, for frying
INSTRUCTIONS
- 1
Wash the potatoes and, without drying, wrap each one in plastic wrap. Heat in a 500W microwave for 8–9 minutes. Once cooled slightly, peel the potatoes. Finely mince the onion.
- 2
Heat the butter in a frying pan. Add the mixed ground beef and pork and the onion and stir-fry over medium heat. Once the meat begins to brown, add the (A) ingredients (sugar, salt, and pepper), and stir-fry until thoroughly cooked and any moisture has evaporated.
- 3
Place the skinned potatoes in a bowl and mash them. Add the (B) ingredients (milk and Parmesan cheese) and mix thoroughly.
- 4
Add the meat and onion mixture to the mashed potatoes and mix. Let it cool slightly until it reaches room temperature.
- 5
Divide the mixture into 8 equal portions and shape them into small oval patties.
- 6
Coat the patties in all-purpose flour, beaten egg, and then panko bread crumbs (in that order).
- 7
Pour vegetable oil into a pot or frying pan to a depth of approx. ¾ inch (2 cm). Heat to 340°F (170°C). Add the croquettes from Step 6 and fry for 3–4 minutes until golden brown. Remove them from the oil vertically and drain the excess oil thoroughly.
RecipeID
604
Tips & Notes
・After heating, wrap the potatoes in a paper towel, press the center with your thumb, and pull off the skin to the sides; this makes peeling them easier.
・If moisture remains in the croquette mixture, it may burst during frying. To prevent this, thoroughly cook the meat and onions and cook off any excess moisture. Make sure to mix the milk into the mashed potato mixture thoroughly, then let the entire mixture cool to room temperature before shaping.
・Once placed in the hot oil, do not touch the croquettes immediately; wait for the coating to set.
・Removing the croquettes vertically and draining the oil as you take them out of the pan helps to prevent excess oil from becoming trapped in the breading and results in a crispier croquette.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.