Preparation
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First of all, the potatoes must be peeled and quartered.
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Now cover them with water in a pot and boil them for about 15 minutes.
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When they are soft and cooked, you pour off the water and mash them in the pot.
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Now you have to prepare the remaining ingredients. Cut onions, carrots and possibly also mushrooms (shiitake) into small cubes.
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Heat oil in a pan, fry the onions in it and add the rest of the vegetables as soon as the onions are glassy.
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Finally add the minced meat. Season everything with salt and pepper.
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When the meat and vegetables are well done, put them in the pot with the potatoes.
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Also an egg has to be added to the mixture so that the korokke keep their shape better later.
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Mix the mixture.
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Now you can already start forming meatballs by hand.
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Now you prepare three bowls: One with flour, one with egg and one with panko.
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Roll each meatball in flour, egg and panko one after the other.
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Now you are ready to deep-fry in a pot or deep fryer or in a pan.
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At a temperature of 175-180°C the korokkes are fried for 10-15 minutes. As soon as they turn a golden yellow colour, you can remove the korokkes and let the excess oil drip off on kitchen paper.
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Now you only need a dip of choice (for example Tonkatsu sauce). Enjoy your meal!
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