-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Medium
Here’s how to make authentic Japanese Korokke potato cakes with a crispy golden crust, fragrant mashed potato filling, and gooey melted cheese. Baked goods have a super quick and simple recipe, so get cooking now with Tastetutorial.com!
Ingredients for Cheese Korokke Potato Cakes Serves 2
All-purpose flour 200 gr (type 11 flour) Bread crumbs 200 gr Ground pork 100 gr Potatoes 3 pieces Mozzarella cheese 200 gr Fresh wood ear mushrooms 30 gr (shredded) Onion 1/2 piece (diced) Chicken eggs 5 pieces (3 boiled and 2 beaten) Cooking oil 50 ml Pepper 1/2 teaspoon Salt 3/4 teaspoon
How to choose good potatoes
- You should choose potatoes that are yellow in color, as they are tastier and more nutritious than white ones.
- Avoid potatoes that have sprouted or have green skin, as these contain harmful substances.
- Good potatoes are firm to the touch, with smooth skin, and do not have bruises or unusual spots.
- Do not buy potatoes with deep bruises or scratches, as these will spoil quickly if not used promptly.
How to make Cheese Potato Korokke
-
Steam the potatoes
Peel the potatoes, wash them clean, and cut them into chunks.
Then, place the potatoes in a steamer, put the steamer over a pot of boiling water, cover tightly, and steam until soft for about 20 – 25 minutes.
-
Marinate the pork
Add 100g of minced pork, 30g of fresh wood ear mushrooms shredded, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper into a bowl.
Mix well for the ingredients to combine and marinate for 10 minutes.
-
Sauté the pork
Place a pan on the stove, add about 50ml of cooking oil, and 1/2 of an onion diced, then sauté until fragrant.
Next, add the marinated pork and stir-fry over medium heat until the meat is evenly cooked.
-
Mash the potato and pork mixture
Put the steamed potatoes into a bowl, add 3 boiled egg yolks, and use a fork to mash until smooth.
Tip: Mashing the potatoes while they are still hot will make it easier and result in a smoother texture.Next, add 1/2 teaspoon of salt and the stir-fried meat mixture, then mix well.
Chop the 3 boiled egg whites into small pieces, then add them to the meat bowl and mix one more time.
-
Fried Cheese Potato Korokko
Round a little potato filling, use your hands to flatten it slightly, place a mozzarella cheese ball in the center, then gather the edges of the dough tightly.
Prepare 3 bowls: 1 bowl of beaten eggs, 1 bowl of flour, and 1 bowl of breadcrumbs.
First, roll the cake in a layer of flour, then roll it in a layer of eggs, and finally roll it in a layer of breadcrumbs.
Heat a pan with oil on the stove, when the oil is bubbling, add the cakes and fry on medium heat until the outer layer is golden and crispy.
-
Final Product
The Potato Korokke has a golden crispy outer layer, crunchy when bitten, and the filling inside is a blend of meat and potato combined with stretchy, rich cheese. You can enjoy the cake with chili sauce or ketchup for extra appeal and deliciousness!
How to store the cake
The cake will retain its delicious flavor when still hot; however, if you don’t finish it, you can also store the cake in the refrigerator for 2 days, and when you want to use it, just fry it again until hot.
Korokke potato cake with cheese melts deliciously and simply, right? Let’s join Tastetutorial.com in the kitchen to make it right away! Wish you success!
*Source for the recipe and images from the YouTube channel Feedy Delicious Food
