Croquette-Style Oyaki (Pan-Fried Potato Patties)
コロッケ風おやき · Korokke-fu Oyaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little patties have all the comfort of a Japanese korokke (potato croquette) with none of the breading or deep-frying. Instant mashed potato flakes are brought together with hot water and soy milk, mixed with a savory stir-fry of ground pork, carrot and onion, then shaped and browned in a lightly oiled pan. The result is soft enough for small mouths to bite through, and the mild, gently salted filling is a flavor children already know and love. The name comes from oyaki, the Japanese word for flat, pan-fried cakes.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 gground pork
- 21 gcarrot
- 21 gonion
- 16.5 ginstant mashed potato flakes
Seasonings
- 3 gvegetable oil
- 0.3 gsalt
- 45 ghot water
- 4.2 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Finely mince the carrot and onion.
- 2
Heat the oil in a frying pan, add the vegetables and sauté well. Add the ground pork and salt and cook, stirring, until the pork is cooked through, then let the mixture cool slightly.
- 3
Put the instant mashed potato flakes in a bowl, pour in the boiling water and soy milk, and quickly mix everything together.
- 4
Add the meat and vegetable mixture from step 2, mix well, then divide into equal portions and shape into patties.
- 5
Heat the oil in a frying pan and cook the patties until browned on both sides.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 148.5 kcal | 297 kcal | 148.5 kcal |
| Protein | 5.6 g | 11.1 g | 5.6 g |
| Fat | 7.2 g | 14.4 g | 7.2 g |
| Carbohydrates | 17.5 g | 35.1 g | 17.5 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 366 mg | 732 mg | 366 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 148.5 kcal | 5.6 g | 7.2 g | 17.5 g | 2 g | 0.3 g | 16.5 mg | 0.8 mg | 366 mg |
| 1 adult serving | 297 kcal | 11.1 g | 14.4 g | 35.1 g | 3.9 g | 0.6 g | 33 mg | 1.5 mg | 732 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
