Prep Time 15 minutes

Cook Time 20 minutes

Servings 6


500g kipfler potatoes

½ brown onion, finely diced

1 tbsp butter

200g ground beef

¼ tsp black pepper

½ tsp salt

½ cup plain flour

3 large eggs, beaten

2 cups panko (Japanese bread crumbs)

3 tbsp of kewpie (Japanese mayo)

2 tsp fresh wasabi, ground

2 cups vegetable oil, for frying


Prepare the dipping sauce by mixing the kewpie mayonnaise, and wasabi together.

Peel the potatoes, and place them in a small saucepan filled with cold water. Place the pot over medium heat. When the pot reaches a boil, set a timer and cook the potatoes for 10 minutes or until they are just soft through the centre. Remove the potatoes immediately and place them into a mixing bowl. Crush the potatoes with a wooden spoon, leaving a few small chunks for texture, if you prefer.

Heat a heavy-bottomed skillet over medium-low heat. Place the butter and ground beef in the pan and cook, stirring occasionally until the beef begins to brown, add in the brown onion, salt, and pepper. Cook the brown onion, stirring occasionally for 2-3 minutes or until the onions have softened and become translucent. Then place the beef and onions into the mixing bowl with the potatoes.

Mix the beef, onions and potatoes together until combined. Taste the mixture and adjust the seasoning if necessary. Form the mixture into 6 equal-sized patties. Refrigerate them for 30 minutes to set their shape.

Place the beaten egg, flour and panko into three separate bowls. Bread the patties dipping them first into the flour, then egg, then panko until well coated.

Place the vegetable oil into a medium saucepan and heat it to 180°C. Line a small tray with some paper towel. Fry the korokke for 3-4 minutes or until the breading becomes an appetising golden brown. Drain on the paper towel and serve with the wasabi mayo on the side.


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