Potato Croquettes

Croquettes have a lot of variations depending on the different types of sauces used. In Japan, people sometimes even use soy sauce.

Potato Croquettes
Photographed by Hideo Sawai

Recipe by
Yoshiharu Doi







Calorie count is per serving.

Ingredients (Serves 2-3)

  • 3 potatoes (300 g)
  • 100 g onion
  • 100 g ground meat (mixed beef and pork)
  • [A]

    • 1/2 tsp salt
    • A pinch of pepper
  • Nutmeg, as needed
  • [Breading]

    • Flour, as needed
    • Beaten egg, as needed
    • Fresh panko breadcrumbs, as needed

      Bread ground into panko with a food processor.

  • [Garnish]

    • Cabbage (thinly shredded), as needed
    • Parsley (minced), as needed
    • Tomatoes (sliced into 1 cm half moons), as needed
  • Ketchup, as needed
  • Tonkatsu sauce, as needed

    Or Worcestershire sauce.

  • 2/3 tbsp vegetable oil
  • Oil for frying



Peel the potatoes as thinly as possible and cut into 3-4 pieces. Mince the onion.


Put the potatoes in a pot and add enough water to cover the tops of the potatoes. Place over medium heat and bring to a boil. Reduce the heat so that the water is barely simmering. Cook the potatoes for 15 minutes, until tender.


Heat 2/3 tbsp of vegetable oil in a frying pan and stir-fry the onions. When translucent, add the ground meat and continue to fry until cooked. Add [A], and nutmeg if desired. Transfer to a tray and set aside to cool.


When the potatoes are done, pour the water off. Place the pot over medium heat for about 10 seconds to boil off excess moisture. Turn off the heat and mash the potatoes. Allow to cool slightly.


Add the ground meat and onion mixture to the potatoes and form into 12-15 bite-size oval balls.


Wet your hands. Use your dominant hand to scoop up a small portion of the croquette mixture with a wooden spatula. Place the croquette mixture on the palm of your other hand and gently squeeze to form a ball. At this point, you don't need to worry too much about the size or shape. The important thing is to make sure the croquette doesn't crumble.


Dredge the croquettes in flour. Dust off the excess flour and dip in egg. Coat with panko.


Pour vegetable oil into a frying pan to a height of about 1 cm. Heat the oil until it produces tiny bubbles when you stick a cooking chopstick into it. Roll the croquettes in the oil and fry them to a golden brown.


Plate up the croquettes along with the mixed cabbage and parsley, and tomatoes. Serve with a sauce made of 2 parts ketchup and 1 part tonkatsu sauce.