Thursday, 29 January 2015

Potato and Salmon Korokke

Korokke are the Japanese version of the French croquettes, crispy patties often made out of mashed potatoes and meat. Both are breaded and then deep-fried but the Japanese korokke are coated with panko (Japanese bread crumbs) which are coarser than regular bread crumbs, resulting in extra crispy crust. I don't know about you but my mouth waters already just thinking about 'extra crispy'.
 
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Along with the potatoes, often korokke is made with a meat mixture such as minced beef or pork. In my version here, I use salmon which I think makes the korokke lighter, but that really is least of my concern. I just like it and that's my main reason. And before proceeding further, yes, the salmon I use comes from a tin. And if the idea of using tinned salmon appalled you because it reminds you of cat food, of course, you may use fresh salmon fillet. Simply pan-fry or poach it before flaking into pieces. Or you can simply leave out the protein and add more veg, like finely chopped onions or carrots or petit pois for a vegetarian friendly version. 
 
The important thing is the potato mixture has to be dry. I remember making this the first time and the mashed potato mixture was too wet and I had such a hard time shaping the mixture. I learn from my mistake and now, after boiling the potatoes, drain it really well and let it steam dry for few minutes before mashing it. That's my Toa Tip of the day :)
 
These korokke are great as anytime snack or appetiser. They are crunchy on the outside and light, almost creamy inside. Oh so gooood.... Serve them with Tonkatsu sauce or do what I did. I made a mixture of mayonnaise, ketchup and hot sauce. Booyah! 




Potato and Salmon Korokke
 
4 medium size potatoes, peeled and diced, appx. 800 gr in total
4 hard-boiled eggs, yolks and whites separated
A pinch of ground nutmeg
1 x 170 gr tinned salmon
Salt and white pepper, to taste
Plain flour
2 eggs, lightly beaten
Panko breadcrumbs
Vegetable oil, for frying

Fill a large pot with cold water and add the potatoes. Boil potatoes until tender and drain in a colander. Return the potatoes to the pot to steam dry for a couple of minutes before adding the egg yolks. Mash everything with a fork or potato masher until smooth. 

Finely chop the egg whites and add them to the potato mix with the tinned salmon. Give everything a good mix. Add a pinch of ground nutmeg and season with salt and pepper to taste. 

Form the potato, eggs and salmon mixture into patties. Make sure you press firmly so the mixture hold together well. They can be any size or shape you like; but try not to make them too big or they'll fall apart too easily when you fry them. Lightly coat each patty with flour and put them in the fridge for half an hour or so they can firm up.

Place the eggs and panko in two separate dishes lined up side by side. Dip each patty in egg, followed by the panko making sure to coat the korokke completely. 

Fill a medium pot halfway with oil and heat over medium high heat. Fry the korokke in batches. Everything in the inside is already cooked so you only need to fry them for a couple of minutes to crisp up the panko and they become golden brown. Transfer the korokke to paper towels, serve warm and enjoy!

3 comments:

  1. Fresh panko makes difference, doesn't it? These korokke look super crunchy.

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  2. These look delicious, Michael! And yes, Panko makes alllll the difference!

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  3. Perfect use of salmon, it sounds delicious! Salmon is a favorite here.

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