Monday, February 22, 2010

Crispy Potato Cakes (Japanese Korokke)

These delicous potato cakes are yummy. Basically, they are mashed potato with veggies, cheese and/or meat, deep fried in light panko bread crumbs. The crust is thin and super crunchy outside with a soft, melt-in-your-mouth texture. When you take your first bite, you will have a hard time not asking for more.

I made 2 versions today for both vegetarians and meat-eaters. They are equally tasty!
Potato (1 lb, peeled, mashed and chilled)
Yellow Onions (2 large, chopped finely)
Ground pork or Frozen Peas (1/4 lb)
Panko Bread Crumbs (2 cups)
Cabbage (shredded thinnly, 2 cup)
Cheeses (Parmesan and Mozzarella-1 cup each)
1 Large Egg
Salt and Pepper (a few pinches)
Worcestershire sauce (optional)

Step 1: Pan fry the onions.
Step 2:  Add cabbage and (meat OR peas) into pan. Season with salt and pepper.
Vegetarian version (pictured below)
Step 3: Turn heat off when it's cooked through. Put it in a bowl and mix with cheeses.
LEFT: Vegetarian version, RIGHT: Meat version  (pictured below)
Step 4: Add it to the mashed potato in a large bowl. Mix well.
TOP: Vegetarian version, RIGHT: Meat version  (pictured below) 
Step 5: Scoop some mixture into your palm. Roll it into a ball and flatten slightly.
Meat version  (pictured below)  
Vegetarian version (pictured below) 
Step 6: Coat with egg and bread crumbs. Deep fry for about 3 minutes until golden color. Serve immediately! Tips: Worcestershire sauce is excellent for dipping for this dish. Enjoy!

No comments:

Post a Comment