Cheese Korokke
Korokke are potato
croquettes coated in panko and then deep fried. In Japan you can find many
different kinds of korokke…
Ingredients
·
900 gms – 2 lbs. potatoes peeled and roughly chopped
·
Salt & pepper to taste
·
15 gms – 1 tbsp butter
·
2 tbsp oil
·
1 large onion
·
Swiss or Gouda cheese sliced and chopped
·
Salt & pepper to taste
·
3 eggs
·
2 cups Panko
·
½ cup flour
·
Oil for deep frying
·
Tonkatsu Sauce to serve (optional)
Instructions
1.
Put the potatoes in a large pot, cover with water and bring to a
boil. Cook the potatoes until soft.
2. 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).
3. Transfer the potatoes to a
large bowl and mash them. Add salt, pepper and butter.
4. In the meantime, finely
chop the onion and sauté it with the oil, until soft. Turn off the heat and let
it cool.
5. Add the onion to the
mashed potatoes and mix well.
6. 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.
7. Dredge each korokke in
flour, egg and Panko and put them back in the fridge till you are ready to fry
them
8. Deep fry them over medium
high heat, until golden brown.
9. Transfer the korokke to a
plate covered with paper towels to absorb any excess oil.
10. Serve immediately.
Source; Click
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