Korokke is a delicious breaded and fried potato cake made with any type of leftover meats and vegetables. The variations are endless. I’ve made them with beef, ham, pork, chicken and corn, spinach, green beans and asparagus. Seasonings can be changed up, too. Traditionally, they are simple and plain, just bits of meat and potatoes. I like to add curry powder for Kare Korokke—and garlic! Get creative and come up with your own version of korokke.
Korokke often is found in bento lunch boxes as the potato cakes can be eaten at room temperature or even cold from the refrigerator.
With turkey and mashed potato leftovers in most of our refrigerators after the Thanksgiving holiday, korokke is a fantastic way to use them up. I always make plenty of mashed potatoes to be sure that korokke is on the next day’s menu. This is my version that everyone seems to really love. Crunchy golden brown crust filled with fluffy curried potatoes and turkey.
Turkey Korokke (Croquette)
3 cups mashed potatoes
1 cup chopped cooked turkey (or other meat like beef, ham or chicken)
1/2 cup minced onion
1 cup petite green peas, defrosted
˝ tsp. garlic powder
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
3 eggs, divided use
2 cups flour, divided use
2 cups panko, Japanese bread crumbs
oil for frying
In a large bowl, mix together the mashed potatoes, cooked meat, onion, garlic powder, curry powder, salt, pepper, 1 egg and 1/2 cup flour. Mix well. Fold in the green peas. Cover and refrigerate for at least 20 minutes to allow the mixture to firm up for easier forming.
Beat the remaining two eggs in a small bowl. Pour the remaining flour into a second dish; pour the panko into a third dish.
Lightly spray your hands with cooking spray or dust with flour. Form oval patties. Coat the patties with flour, then carefully dip into the beaten egg and into the panko. Press the panko into the patties, trying to keep the oval shape.
Heat oil in a skillet and fry the korokke patties. Be sure not to turn them until the bottoms are golden brown and firm. Turn only once. Drain on paper towel and serve with tonkatsu sauce, curry sauce or tomato ketchup.
*Panko Japanese bread crumbs are different from other types of bread crumbs. Made from high-gluten Japan bread, the crumbs are extra coarse and very white in color. If you must, you can make your own from any high-gluten white bread that is dried out (not toasted) then crumbled. Do not pulverize in a food processor as you want the crumbs to be coarse.