Here is what you'll need!
Japanese Ham & Cheese Croquette (Korokke)
Servings: 6-8
INGREDIENTS
8 medium potatoes, peeled and cut into medium-sized chunks
2 teaspoons salt
1 cup ham, chopped into small pieces
¾ cup cheese, chopped into small pieces
½ green onions, chopped
1 teaspoon pepper
1 tablespoon milk
1 cup flour
4 eggs, beaten
2 cups panko bread crumbs
Oil, for frying
Shredded green cabbage, to serve
Tonkatsu sauce, to serve
PREPARATION
- Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
- Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
- Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
- Mash the potatoes until no large chunks remain.
- Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
- Mix until evenly incorporated.
- Shape the potato mixture into 2-inch discs.
- Separate the flour, eggs, and bread crumbs into separate bowls.
- Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
- Heat oil in a pot to 350°F/180°C.
- Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
- Cool, then serve with the cabbage and sauce!
Japanese Ham & Cheese Croquette (Korokke)
Servings: 6-8
INGREDIENTS
8 medium potatoes, peeled and cut into medium-sized chunks
2 teaspoons salt
1 cup ham, chopped into small pieces
¾ cup cheese, chopped into small pieces
½ green onions, chopped
1 teaspoon pepper
1 tablespoon milk
1 cup flour
4 eggs, beaten
2 cups panko bread crumbs
Oil, for frying
Shredded green cabbage, to serve
Tonkatsu sauce, to serve
PREPARATION
- Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
- Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
- Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
- Mash the potatoes until no large chunks remain.
- Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
- Mix until evenly incorporated.
- Shape the potato mixture into 2-inch discs.
- Separate the flour, eggs, and bread crumbs into separate bowls.
- Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
- Heat oil in a pot to 350°F/180°C.
- Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
- Cool, then serve with the cabbage and sauce!
ハムとチーズのコロッケ
6-8個分
材料：
じゃがいも（乱切り）中8個
塩 小さじ2
ハム（細かく切る）5枚
チーズ （細かく切る）75g
青ねぎ（小口切り）1/2本
塩 小さじ1
コショウ 小さじ1
牛乳 大さじ1
小麦粉 120g
溶き卵 4個分
パン粉 100g
揚げ油 適量
＜付け合わせ＞
キャベツ（千切り）適量
ソース 適量
作り方
1.鍋に湯を沸かし、じゃがいもと塩を加えて、約15分茹でる。
2.じゃがいもにフォークがスッと通るくらいのやわらかさになったら湯切りする。
3.(2)をボウルに入れて潰し、ハム、チーズ、青ねぎ、塩、コショウ、牛乳を加えてよく混ぜる。
4.(3)を直径5cmほどの平い円状に成形し、小麦粉、溶き卵、パン粉を順にくぐらせる。
5.(4)を180°Cの揚げ油できつね色になるまで揚げ、網などにあげて油をきる。
6.キャベツとソースを添えたら、完成！
6-8個分
材料：
じゃがいも（乱切り）中8個
塩 小さじ2
ハム（細かく切る）5枚
チーズ （細かく切る）75g
青ねぎ（小口切り）1/2本
塩 小さじ1
コショウ 小さじ1
牛乳 大さじ1
小麦粉 120g
溶き卵 4個分
パン粉 100g
揚げ油 適量
＜付け合わせ＞
キャベツ（千切り）適量
ソース 適量
作り方
1.鍋に湯を沸かし、じゃがいもと塩を加えて、約15分茹でる。
2.じゃがいもにフォークがスッと通るくらいのやわらかさになったら湯切りする。
3.(2)をボウルに入れて潰し、ハム、チーズ、青ねぎ、塩、コショウ、牛乳を加えてよく混ぜる。
4.(3)を直径5cmほどの平い円状に成形し、小麦粉、溶き卵、パン粉を順にくぐらせる。
5.(4)を180°Cの揚げ油できつね色になるまで揚げ、網などにあげて油をきる。
6.キャベツとソースを添えたら、完成！
