White Cream Filling
Canned corn

Meat potato filling
Ground beef or pork

Other Ingredients
Bread crumbs
Korokke sauce
Japanese mayonnaise


Corn cream filling:

Melt the butter in a fry pan and add flour.
Add the milk and stir until the sauce becomes homogenous and thickens.
Add the canned corn.
Place the cream into a rectangular dish and put it into the refrigerator for several minutes where it will become more solid.

Potato meat filling:

Cook the potatoes and smash them.
Fry the ground meat with cut onions, and then remove as much oil as possible.
Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt.

Cooking by deep frying:

Form the meat potato mixture into patties with a approximately 6 cm by 1 cm.
Cut or form the white cream in pieces of about 2x2x4 cm. 
Cover each piece first in the flour, then coat it with beaten raw egg, and finally with bread crumbs.
Deep fry the korokke pieces until they are  golden. Drain excess cooking oil onto paper towels.
Can be served on a bed of shredded cabbage.

Kabocha (Pumpkin) korroke


1/2 kabocha pumpkin, skin on, seeds removed, cut into 1-2-inch chunks
480 ml (2cup) chicken/fish/pork or mushroom broth ( made from cubes is ideal) or water
1 tablespoon  butter
30 ml (2 tbsp) soy sauce
1/2  onion, minced
30 ml (2 tbsp) {japanese mayo, kewpie brand}
1/4 teaspoon ground pepper
100 gm (1 cup) all-purpose flour
1 large egg
1 cups panko (Japanese breadcrumbs)
pinch of salt
oil for frying


Cut the pumpkin into pieces 5 cm (2 in) suitable for cooking. Place into a pot with the broth. Boil for 15-20 mins until cooked.
Scoop the orange cooked flesh of the pumpkin into a bowl and mash it. (mashing it with the cooked skin works as well)
Cut the onions into small cubes and fry in the melted butter until translucent. (Approx 3 to 5 minutes)
Transfer the onions into the bowl of mashed pumpkin. Add soy sauce, salt and pepper. Mix well.
When cooled shape into the croquettes. 
Whisk the egg in a small bowl.
Place the flour into one dish and the breadcrumbs(panko) into another.
Lightly dust the croquettes with flour then coat with the egg and then coat with the breadcrumbs.
Heat the cooking oil approx 8 cm deep (3 in) to approx 180 C. (350 F)
Place the coquettes a few at a time and cook until brown and crisp (Approx 4 minutes) Turn a couple of times. 
Remove and drain on paper towels.

The croquettes can be accompanied with special korokke sauce, tonkatsu, or with a light mayonnaise