In an attempt to get rid of some of the vegetables that had either been sitting in fridge for a while or weirdly portioned, I decided to try and make korokke. The result turned out surprisingly well, however they didn’t stay crispy for as long as the ones I sometimes buy at the supermarket here which meant that I was eating soggy korokke/spicy mash potatoes for next day’s lunch. I suspect supermarkets use some sort of voodoo magic to keep them crispy!
Makes about 14-18 korokke
2 large potatoes
25 g of butter
1 tsp salt
1/2 tsp pepper
1 tsp oregano
1 tsp curry
1 tsp rosemary
+ veggies! Any kind will do I suspect, personally these were the ones I used.
- Peel and boil potatoes, then drain the water, when they’re soft and mash them. While they’re still hot, throw in the butter and mix.
- While these potatoes are cooking prepare the veggies to make good use of the time. In my case that meant dicing onions, pumpkin and carrots. Shredding the cabbage, cutting beansprouts into smaller bits and removing edamame beans from their pods.
- Warm up a pan with a bit of oil and sauté onions with oregano, curry and rosemary. When the onions start to go tender, throw in carrots and pumpkin (basically the vegetables that need the longest cooking time). Afterwards, add the rest of the vegetables in accordance to how long their cooking time is. The edamame beans for example didn’t need cooking time, so I added them after turning off the heat.
- Crack an egg (only one) into the mash potatoes and mix. Then pour the cooked vegetables into the potatoes, add salt and pepper and mix it well. Depending on how runny/firm the mix is add a tablespoon of flour and mix until you feel that it could be shaped into pattties.
- Now prepare the breading, which means a bowl for flour, one for the other egg (lightly whisked) and one for the bread crumbs. First cover the patties in flour, then egg and lastly the breadcrumbs. (If you’re lazy you could make do with the bread crumbs only, but they’ll go soggy quicker and the crispy layer is very thin)
- Once this has been done fry them in a decent amount of oil over medium to high heat. Since the filling is already cooked, the frying process is for the sake of the crispy breading.
There you have, fridge emptied!