Cheese Korokke - a fantastic Japanese recipe: deep fried and panko coated potato croquettes filled with gooey cheese.
Course
Main
Cuisine
Japanese
Prep Time15minutes
Cook Time1hour30minutes
Total Time1hour45minutes
Servings16
AuthorManuela Zangara
Ingredients
900gms– 2 lbs. potatoespeeled and roughly chopped
Salt & pepper to taste
15gms– 1 tbsp butter
2tbspoil
1large onion
Swiss or Gouda cheesesliced and chopped
Salt & pepper to taste
3eggs
2cupsPanko
½cupflour
Oil for deep frying
Tonkatsu Sauceto serve (optional)
Instructions
Put the potatoes in a large pot, cover with water and bring to a boil. Cook the potatoes until soft.
Drain the potatoes and put them back on the fire, on low heat, so that any remaining moisture evaporates (be careful not to burn the potatoes).
Transfer the potatoes to a large bowl and mash them. Add salt, pepper and butter.
In the meantime, finely chop the onion and sauté it with the oil, until soft. Turn off the heat and let it cool.
Add the onion to the mashed potatoes and mix well.
While the mixture is still warm, but not too hot, start shaping the korokke. Fill them with the chopped cheese and make the patties. Let them rest in the fridge for 15-30 minutes.
Dredge each korokke in flour, egg and Panko and put them back in the fridge till you are ready to fry them.
Deep fry them over medium high heat, until golden brown.
Transfer the korokke to a plate covered with paper towels to absorb any excess oil.