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Vegetarian, East Asian

Korokke with potatoes, cabbage and rice

Korokke are Japanese croquettes made from mashed potatoes, breaded and fried, served with shredded cabbage, rice and tonkatsu sauce. This recipe serves 4, takes 50 minutes, has a medium difficulty level, and costs about €2.00 per serving. The key to success is letting the mashed potatoes cool completely before shaping the patties.

Tonight I'm making korokke, those Japanese croquettes that are crispy outside and soft inside, with crunchy cabbage and rice.

Korokke with potatoes, cabbage and rice
Total time
50 min
Difficulty
Medium
Cost per person
€2.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under the crisp golden crust, the mashed potato filling stays soft and fragrant with butter softened onion. That contrast between the crunchy coating and the pillowy inside is what makes this Japanese favorite so appealing, a comforting dish that's a nice break from your usual mashed potato gratin or shepherd's pie.

Cold shredded cabbage adds crunch and freshness against the soft croquettes, while plain rice rounds out the plate. It's a great pick for a weeknight dinner with a twist, and kids usually love getting their hands into the breading station.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 900 g
  • Onion 1
  • White cabbage 0.3

Dairy

  • Eggs 2
  • Butter 20 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Panko breadcrumbsoften in the pantry 150 g
  • Tonkatsu sauceoften in the pantry 6 tbsp
  • Short grain riceoften in the pantry 300 g
  • Frying oiloften in the pantry 50 cl

Allergens Gluten, Eggs, Soy

The step by step recipe

  1. Cook the peeled potatoes in salted water, mash them coarsely and mix with the onion softened in butter. 20 min

    Dry the mash for a few minutes in the pan over low heat, less moisture means croquettes that hold together.

  2. Shape the cooled mash into eight patties and coat them in flour, then beaten egg, then panko, in that order.

    Keep one hand dry for the flour and panko, the other for the egg, to avoid breaded fingers.

  3. Finely shred the cabbage and cook the rice at the same time. 12 min

    Soak the shredded cabbage in ice water for ten minutes, it turns ultra crunchy.

  4. Fry the korokke in hot oil until golden brown on all sides. 8 min

    Oil at 170 degrees Celsius, a panko crumb should sizzle gently, too hot and they'll brown without cooking through.

  5. Drain on paper towels and serve with the cabbage, rice and tonkatsu sauce.

    Place them on a wire rack rather than paper towels, they stay crispier.

Our tips to get it right

  • Shape all eight patties to the same thickness so they fry evenly at the same rate.
  • Don't crowd the pan or fryer, frying two or three korokke at a time keeps the oil hot enough.
  • Shape and bread the croquettes ahead of time, then just fry them right before serving for a quick weeknight meal.

The variations

  • Swap part of the potatoes for sweet potato for a sweeter, more colorful version.
  • Stir peas or sweet corn into the mash for a touch of color kids tend to enjoy.
  • For a faster version, shape smaller, thinner patties, they'll fry in about half the time.

What to serve it with

  • A warm bowl of miso soup
  • Japanese green tea
  • Japanese cucumber salad

Storage

Shaped, breaded korokke keep 1 day in the fridge before frying, tightly wrapped. They also freeze well uncooked, breaded, laid flat on a tray then bagged, and can go straight from frozen into the fryer with a slightly longer cooking time. Once cooked, reheat in the oven for 10 minutes to bring back the crunch.

Questions about this dish

Can korokke be baked instead of fried?

Yes, place them on an oiled rack and bake 20 minutes at 200 degrees, flipping halfway through. They'll be less crispy than fried but still tasty.

Can regular breadcrumbs replace panko?

You can, but panko gives a lighter, crunchier crust thanks to its larger flakes. With fine breadcrumbs, the korokke will turn out a bit denser.

Can korokke be made ahead for a dinner with friends?

Yes, shape and bread the patties the day before, keep them wrapped in the fridge, and fry right before serving. They taste crispest fried fresh rather than reheated.

What if the korokke burst open while frying?

This usually means the mash was too wet or still warm when shaped. Let the mash cool completely and press the patties firmly before breading them.

How long does it take to make korokke with potatoes, cabbage and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in korokke with potatoes, cabbage and rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does korokke with potatoes, cabbage and rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy. Always check the labels of the products you buy.

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