Potato and Cheese Korokke
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Ingredients
- 600 g mashed potato
- 100 g cheddar cheese
- 3 spring onions, finely sliced
- 40 g plain flour
- 2 egg, beaten
- 100 g panko breadcrumbs
- 400 ml vegetable oil
- 3 tbsp tonkatsu sauce
Method
- 1
Cut the cheddar into small cubes.
- 2
Mix the spring onions into the mashed potato and season well, then shape into 8 ovals, pressing a few cubes of cheddar into the centre of each and sealing the potato around them.
- 3
Coat each oval in the plain flour, then the beaten egg, then press firmly into the panko breadcrumbs.
- 4
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 5
Fry the croquettes in batches for 3-4 minutes, turning, until deep golden all over and the cheese inside is melted.
- 6
Drain on kitchen paper and serve with the tonkatsu sauce.
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