Simple Baked Korokke
A delightful Japanese dish reminiscent of croquettes
Nutrition
Calories: 300kcal
Ingredients
- 3 large potatoes peeled and diced
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrots
- 1/2 cup ground chicken or beef optional
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup breadcrumbs panko breadcrumbs work well
- 2 eggs beaten
- Salt and pepper to taste
- Vegetable oil for brushing
Instructions
- Boil the potatoes until they are soft enough to mash. Drain and mash them thoroughly.
- In a pan, sauté the chopped onions, carrots, and ground meat until they are softened and cooked through.
- In a separate saucepan, melt butter over medium heat.
- Add flour and stir well to form a roux. Gradually add milk, stirring constantly to avoid lumps. Cook until the sauce thickens. Season with salt and pepper.
- Mix the mashed potatoes, sautéed vegetables/meat, and white sauce together. Adjust seasoning if necessary.
- Preheat your oven to 375°F (190°C).
- Shape the mixture into oval or round patties.
- Dip each korokke into beaten eggs and then coat them with breadcrumbs.
- Place the coated beef croquettes Japanese on a baking sheet lined with parchment paper. Lightly brush them with a bit of oil.
- Bake in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy.
- Allow the korokke to cool for a few minutes before serving.
Notes
- You can serve the korokke hot with a side of tonkatsu sauce or your favorite dipping sauce.
- If you don't have an oven, you can use an air fryer instead. Or you can make Japanese croquette in a traditional way - deep-fry it.
- You can freeze korokke to make it last longer.
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