1/4 lb Ground meat
1 lb Potatoes
1/2 md Yellow onion; minced
1/2 Egg; beaten (to mix with the
-potato)
1 ts Curry powder
1 tb Oil
Salt; pepper, and nutmeg
1/2 c Flour
1 Egg; beaten (to coat the
-korokke)
2 c Bread crumbs
Enough canola oil for
-deep-frying
8 Cabbage leaves; thinly
-sliced and soaked in cold
-water until serving time
This looks a lot like a knish; it's basically a piece of dough
stuffed with potatoes, meat, or cheese and baked or fried.
This recipe uses beef or pork, but substituting canned salmon or
tuna should work great. Also, I heard that tarako (cod roe, which
has to be baked) can be used, too, if you care for tiny pink fish
eggs.
Boil or microwave the unpeeled potatoes. Place the oil in a frying
pan and add the onion. Saute until the onion is tender. Add the
ground meat, salt, pepper, nutmeg and curry powder, then saute
about 3 minutes until crumbled. Set the meat aside while you peel
and mash the potatoes. Thoroughly mix the potatoes and the meat in
a large bowl.
Divide the potato mixture into eight parts, and shape each portion
into a 1/2" thick ellipse. Dredge each portion in the flour and
pat off the excess flour. Dip them into the egg and then into the
bread crumbs on a plate. Deep-fry them at 350°F for about 3 minutes on
each side until lightly browned. Drain them on paper towels. Serve
with thinly sliced cabbage and your favorite sauce (i.e. A1 steak
sauce, ketchup, Heinz 57 or Japanese tonkatsu sauce).
Source: Noriko's Kitchen
Posted to recipelu by MickieX
The word Korokke is derived from the Dutch Kroketten which in turn
comes from the French Croquette. -JW
