Potato-Meat Korroke


  • 250 gm potatoes
  • 125 gm lean minced beef or pork 
  • 1 medium onion


  1. Cook the potatoes until they are just cooked, cool them at room temperature for an hour, peel and mash them.
  2. Dice the onion
  3. Fry the ground meat with cut onions, and then remove as much oil/fat as possible.
  4. Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt and pepper.
  5. Form the meat potato mixture into patties with a approximately 6 cm by 1 cm.
  6. Cover each piece first in the flour, then coat it with beaten raw egg, and finally with bread crumbs.
  7. Deep fry the croquettes until they are  golden. Drain excess cooking oil onto paper towels.
  8. Can be served on a bed of shredded cabbage.

Serve with tonkatsu sauce