Korokke – Japanese Croquettes
Pane-Bistecca
People in Japan love croquettes, and they come in many variations. These Korokke – Japanese croquettes are filled with beef and vegetables and are very tasty. I made them gluten-free so that everyone in our family can eat them.
The korokke get crispy, but you must season them very well so that they don’t become bland.
The korokke get crispy, but you must season them very well so that they don’t become bland.
Ingredients
500 g Potatoes
120 g ground Beef
½ chopped Onion
½ grated Carrot
1 tbsp Olive Oil
Salt and Pepper
Chili
Paprika
Oil for frying
1 Egg
4 tbsp Flour (gluten-free)
3 tbsp Water
1 tbsp Mayonnaise
200 g Corn flour coarse gluten-free
Dough:
Coating:
Instructions
1
Step 1
Peel the potatoes and cut into cubes, then cook in boiling water for approx. 10 minutes. Use a wooden skewer to test whether the potatoes are soft. Then drain and shake in the pan. Leave to cool slightly.
2
Step 2
Heat 1 tbsp olive oil in a wide pan and fry the mince. When it starts to brown, add the onion and carrot, season well and finish cooking. Then leave to cool.
Mash the potato and mix with the meat. Season well.
3
Step 3
Form rolls from this mixture, pressing them together well so that they do not fall apart. Place on a plate and leave to cool in the fridge.
4
Step 4
Mix the ingredients of the batter together, then turn the croquettes in it and finally in the corn breadcrumbs.
5
Step 5
Fry well in hot oil.
Notes
Here are more Japanese recipes!
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