Korokke (Japanese Potato Croquettes)
コロッケ（乳なし） · Korokke
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Korokke are Japan's take on the French croquette: a soft mashed-potato filling with ground pork and vegetables, wrapped in a crunchy panko coating. They are a classic of yoshoku (Western-style Japanese cooking) and a firm favorite at school lunch, where the crisp shell and creamy inside win over even picky eaters. This version is dairy-free, using soy milk in place of milk, and instant mashed potato flakes keep the filling smooth and quick to make. Finely chopped carrot and onion tucked inside are an easy way to get vegetables into little ones without any fuss.
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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
- 1.5 goil (for stir-frying)
- 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.
- 8.3 gflour
- 12 gwater
- 8.3 gpanko
- 9 goil (for deep-frying)
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 chop the carrot and onion.
- 2
Heat the oil in a frying pan, add the vegetables from step 1 and sauté well. Add the ground pork and salt and sauté until cooked through, then let cool slightly.
- 3
Put the instant mashed potato flakes in a bowl, pour in the boiling water and soy milk, and quickly mix together.
- 4
Add the meat mixture from step 2 and mix well, then divide into equal portions and shape into patties.
- 5
Coat the croquettes from step 4 thoroughly, first in a batter made by mixing the flour and water, then in panko, and deep-fry in oil at 180°C (350°F).
Chilling the croquettes after shaping, coating them thoroughly all over, and not touching them right after they go into the oil will all help prevent them from bursting while they fry.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 271.5 kcal | 543 kcal | 271.5 kcal |
| Protein | 7.5 g | 15 g | 7.5 g |
| Fat | 15.2 g | 30.3 g | 15.2 g |
| Carbohydrates | 29.4 g | 58.8 g | 29.4 g |
| Fiber | 2.7 g | 5.4 g | 2.7 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 19.5 mg | 39 mg | 19.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 388.5 mg | 777 mg | 388.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 271.5 kcal | 7.5 g | 15.2 g | 29.4 g | 2.7 g | 0.5 g | 19.5 mg | 0.9 mg | 388.5 mg |
| 1 adult serving | 543 kcal | 15 g | 30.3 g | 58.8 g | 5.4 g | 0.9 g | 39 mg | 1.8 mg | 777 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.
