Poteto korokke (Japanese-style potato croquettes)
Ingredients ( Serves 4 )
・3-4 potatoes (approx. 500 g)
・½ onion (approx. 120 g)
・1 teaspoon vegetable oil (for frying the onion) (5ml)
・Salt & pepper to taste
・Vegetable oil for frying the croquettes
For the breadcrumb coating
・Flour as appropriate
・1 tablespoon water (15ml)
・Approx. 1 cup breadcrumbs
How to cook
- Peel and cube potatoes into 3 cm pieces: simmer in water over low heat for 15-20 minutes until tender.
- Finely dice onions and fry in 1 teaspoon of oil until lightly colored: season with salt and pepper.
- Drain potatoes, and mash in a bowl. Season with salt and pepper, and add the fried onion: mix well.
- Divide the mixture into 8 portions while it is still a little hot. Shape into flat, oval-shaped cakes approx. 1 cm thick. Roll the cakes in flour, beaten egg to which some water has been added and then the breadcrumbs.
- Heat oil to approx. 175°C and fry for approx. 1 min.
- Croquettes to help boost local development
- The city of Ryugasaki, Ibaraki prefecture, has turned croquettes into a local specialty with a view to attracting more visitors to the community. About 20 local restaurants and butcher shops established the Croquette Club about ten years ago. The participating stores offer a whole range of original croquettes, including versions featuring the locally grown peanuts, apples, tofu, and curry-flavoured croquettes.
The Croquette Club also provides visitors with a map that displays all of the participating businesses. It also organises a Croquette Contest for high-school pupils and other people to come up with new and different versions of croquettes.