To handle a faddy eater at home is never a happy task for a mum. My daughter never likes meat. Why is she so? It’s something I’d like to find out too. I dare to say I’ve tried many ways to make my dishes as appealing as I could to “lure” her into eating. Sometimes I succeed, sometimes I fail hard. Here’s one I succeed, Pear-shaped like Korokke コロッケ.
Originated from France, Korokke コロッケ is also known as Croquette in English. Since I’ve never tasted an authentic french Croquette, I couldn’t comment much about which is better, the authentic french or the Japanese-style Korokke? However, Japanese usually eat together with Tonkatsu sauce とんかつソース.
This is a very popular home dish here, you can find it easily in local meat stores and supermarkets. Pamper your children a little this weekend by making this dish, or make it even better, let them join in the cooking. I’m sure they love to mould the Korokke into shapes themselves. Have fun!
For 4 pieces
What You Need
250g of potatoes (I used russet potatoes)
150g of ground beef (Japanese beef more flavourful)
1 small onion (approx. 130g)
1 Tbsp of oil (I used olive oil)
15g of butter
A pinch of salt and black pepper to taste
A few stalks of Parsley stem for decoration (optional, if you’re making the pear shape)
For browning breadcrumbs
small amount of oil
small amount of butter (optional)
For breadcrumb crust
Boil potatoes in a pot for approximately 10-15minutes or until they get soft. If you’re able to insert a fork easily, it means the potatoes are soft enough and can be removed from heat. Drain away the hot boiling water, leave them aside for a while before tearing off their skin and mashing up in a large bowl, in between add in the butter. Slice onions into small pieces. Heat and oil the pan, stir-fry the chopped onions first, next together with the ground beef. Add in salt and black pepper along the way.
Once the meat is cooked, remove the excessive oil and leave it to cool. Combine the cooked meat with the mashed potatoes in the bowl and mix well. Instead of the conventional way of deep-frying, I’m going to airfry the croquettes this time, a healthier version I reckon. To do that, first gently brown the breadcrumbs in an oiled pan. Stir frequently as the breadcrumbs tend to get burnt easily.
Once done, spread them in a tray to cool. Now, it’s time to let your fingers to the job. Mould the mashed potatoes into any shapes you prefer. Coat thinly with a layer of plain flour to keep it from sticking too much on your hands.
Gently shake off any excess and dip the floured croquette in the well-beaten egg. (*The layer of flour also helps to keep the croquette in shape after coating in egg) Then lay it on the browned breadcrumbs and coat well. Place them all in the airfyer for 10-12 minutes at a temperature of 200°C. If you don’t own an airfyer, you can bake them in an oven under the same parameters.
Serve with some grated cabbage and lemon wedges.
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