korokke
(japanese potato croquettes)

Korokke were one of the delightful surprises I found among the shops and restaurants in the Tokyo neighborhood where I lived from 1970-77. The preparation is a tad taxing, but the resourceful cook always assembles ingredients ahead of time. Then it's only a matter of mixing them together-- hardly more difficult than making a meatloaf. The result is well worth the effort.

Makes 4 servings

1 lb Russet potatoes, peeled and chunked
1/4 lb Ground beef
1/2 Medium-size onion, minced
1 tsp Curry powder
Salt
Pepper
Nutmeg
1/2 egg, beaten
1/2 Cup Flour
1+1/2 egg, beaten (for coating)
2 Cups Panko* or bread crumbs
3 Cups Peanut oil (for deep-frying)

Boil the chunked potatoes in salted water, until tender and thoroughly cooked.

While potatoes cook, crumble ground beef into a fry pan or heavy skillet. Brown, then drain fat. Add the minced onion to the beef; saute until tender. Combine salt, pepper, nutmeg and curry powder into the meat/onion mixture. Cook for a few minutes, then remove from heat.

Drain cooked potatoes and mash vigorously in large bowl. Combine the meat mixture with the mashed potatoes. Mix into that the first measure (1/2 egg) of beaten egg and blend together thoroughly.

Divide the mashed combination into 16 equal portions. Form each portion into an elliptic shape. Dredge each portion in flour, then deep each into the second (1+1/2 egg) measure of beaten egg. Coat each croquette with panko* or unseasoned bread crumbs.

Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet. Refrigerate for at least 2 hours. (This helps make for a crunchier result when deep-fried.)

Heat peanut oil in wok on high or until just smoking. Deep-fry the croquettes a couple at time until lightly browned. Drain on paper towels and keep warm. Repeat with remaining croquettes until finished.

Serve over thinly sliced cabbage with Tonkatsu Sauce.