Menchikatsu Ground Meat and Cabbage Croquette
A healthier menchi-katsu, ground meat croquette, is made with lots of chopped cabbage and just a small amount of ground meat. Make fresh panko crumbs with a slice of bread in the food processer.
Photographed by Akio Takeuchi
Calorie count is per serving
Ingredients (Serves 2)
- 150 g cabbage
- 100 g ground meat (mixed beef and pork)
- 1/4 onion
- 1 egg (large)
- Fresh panko, as neededNote
Japanese-style breadcrumbs. Each crumb is big, yet light. Recommended for using in lighter-finish deep frying.
- 1/2 tsp salt
- Pepper, a pinch
- Oil for deep-frying
Chop the cabbage, including the core. Chop the onion.
Place the chopped cabbage and onion in a microwave-safe bowl, then cover with plastic wrap and microwave at 600 W for 1.5 min. Let cool until safe to handle, then gently squeeze out any excess moisture.
The moisture you squeeze out does contain some flavor, so don't squeeze out too much of it.
In a separate bowl, combine the ground meat, salt, a pinch of pepper, the egg, and the microwaved cabbage and onion, and mix together until fully integrated.
The relatively large amount of egg means that the meat mixture will be fairly soft.
Prepare a bowl full of fresh panko(Japanese breadcrumbs). Separate the meat mixture into six even portions, and place them one at a time into the fresh panko(Japanese breadcrumbs). Shape them into flat rounds, making sure to firmly stick fresh panko(Japanese breadcrumbs onto their surfaces.
The meat mixture will swell when fried, so try to make the patties relatively thin, and press the center to make a shallow indentation as well.
Deep fry at 170 °C. Do not touch them at first, because they will fall apart. Once the breading sets, turn over and continue frying for 3-4 min, until crunchy.
When you hear a "popping" sound, it means that the menchikatsu croquette is completely cooked through. If one isn't completely cooked through, you can microwave it at 600 W for about 10 sec to finish cooking it.