Categories: Japanese, entree, fried
Ingredients
- Potatoes
- Ground beef or pork
- Onion
- Flour
- Eggs
- Bread crumbs
- Tonkatsu / Korokke sauce
- Cabbage, shredded
Directions
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Cook the potatoes and smash them.
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Fry the ground meat with cut onions, and then remove as much oil as possible.
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Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt.
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Form the meat potatoe mixture into hamburger like pieces with a diameter of about 6 cm and a thickness of about 1 cm.
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Cut or form the white cream in pieces of about 2×2×4 cm. The rectangular dish should haven given the cream the desired form and makes the cutting easier.
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Put one piece after the other first in the flour and cover all its surface. Then cover it with beaten raw egg, and finally with bread crumbs.
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Deep fry the korokke pieces until they are beautiful golden.
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Cut some green outer cabbage leafs in thin strings.
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Put the green cabbage and the golden korokke pieces on a plate, and eat it with korokke sauce.