Japanese Veggie Croquettes/ Korokke!!

Japanese potato croquettes, or korokke in Japanese, is beloved comfort food that you can find in most convenience stores in Japan. It is also a popular home dish that can be prepared easily from scratch.

What is Korokke or Japanese croquettes?

Korokke is a combination of the crusty and crispy golden brown outer skin encasing a fluffy and savory mashed potato mixed with sautéd onion and finely chopped veggies like carrot, beans,corn .

The perfect korokke with have that perfect contrast between the crunchy skin and the fluffy and soft potato filling.

The best potato for korokke is starchy potatoes. In the United States, this usually means Russets or Yukon gold. In short, choose potatoes you use for making your favorite mashed potatoes and that should be the variety you use for korokke as well.

In Japan, Korokke is known to be homemade food as well as street food.Asvyou can by these at store and take home, deepfry and eat.

These vegetable potato croquettes are delicious baked or fried. They're crispy on the outside, soft and potato-y on the inside, and full of veggies! These cakes are healthy enough for a nutritious savoury breakfast, or a simple side dish. They're great for a hot, savoury snack, and of course, their small size makes them ideal for little appetizers too!

INGREDIENTS

 For Filling

 4  potatoes 

1/4 cup grated carrot 

1/4 cup spinach finely chopped

1/2 tsp salt (or more to taste)

1 tsp nutrition al yeast (optional )

1 tsp paprika

1/2 tsp salt

1/2 tsp dried parsley

1/2 tsp garlic powder/ fresh garlic 

A dash of black pepper

Chickpea flour “egg” wash

1/4 cup chickpea flour

1/2 cup water

Preheat the oven to 400 degree F .Line a large baking tray with baking paper.

Pressure cook the potatoes for 3 whistles and take them out let them cool . 

Prepare “egg” wash by adding chickpea flour and  water .

Once potatoes are fork tender they are 

ready to be mashed. Add in the salt, grated carrot, spinach, onion ,red chilli powder and mix well together. and Try to get the mashed potatoes as smooth as possible. 

Dip into the cylinder shaped potato into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.

Repeat until all the potatoes are used.

Chill the croquettes for 10 minutes in the fridge.

Then you can add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.They should be golden and crispy when they are all done. You can also deep fry these if you prefer.

Serve them hot with ketchup or Avocado Greek yogurt dip !! 

Would love to hear from you any time. If you have tried any of my recipe, give your feedback in the comment section below. If you like this recipe, share it with your friends. Do subscribe my blog.Thank you 😊