Korokke

Ease of preparation rating: Medium.

Yield: 4-6 servings.

Ingredients:

2 lbs (900g) russet potatoes

½ large onion, finely diced

2 tablespoons (30ml) oil

1 lb (450g) ground pork

2 eggs, beaten

2 cups (480ml) panko breadcrumbs

1 cup (240ml) all-purpose flour

Oil, for deep frying

Salt and pepper, to taste

Method:

Preheat oven to 400^oF (205^oC).

Place potatoes on a baking tray and bake in oven for 45 minutes, or until soft.

Remove from oven and let cool for 30 minutes at room temperature.

Remove the skin and mash the potatoes until slightly smooth with some chunks left.

In a large skillet, heat oil over medium-high heat.

Add onion, and cook until soft.

Add the meat and break into small pieces using a wooden spoon.

Cook for 6-7 minutes, or until meat is slightly golden.

Once the meat is cooked, drain any excess liquid and add the meat to the mashed potatoes in the large pot.

Season with salt and pepper.

Mix the two together until mixture is uniform, set aside and let cool.

Once cool, form balls with the potato and meat mixture.

Roll each ball in the flour, then the eggs, and then the panko breadcrumbs.

In a wok, heat frying oil to 375^oF (190^oC).

Deep fry korokke balls until golden brown, about 3-4 minutes.

Remove from oil and place on a paper towel to drain any excess liquid.

Serve hot.

*Serve with Tonkatsu Sauce. See recipe.