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Potato Korokke

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I know Korokke takes an hour to make, however if you love Korokke, you will surely not be disappointed by this homemade Potato Korokke. I normally make this element and then preserve the greater within the freezer so I can enjoy it whenever I want!

Try it at home.. It'll beat the restaurant taste..

You’re gonna love it..

So let's move towards the recipe...


  • Olive oil.1 tbsp.
  • Beef (ground).200g
  • Bay leaf (Karri patta).1
  • Black pepper.Needed
  • Fresh cream.1 tbsp.
  • Bread crumbs.Needed
  • Cooking oil.Needed



  • Place 3 large potatoes (unpeeled) in cold water, bring to a boil, and cook until done (about 40 minutes).
  • Place them on a cloth, then peel while hot.
  • Press the potatoes through a strainer while still hot. If potatoes are cool they will be sticky, making it difficult to pass them through the strainer.
  • Finely chop 1 onion. Heat 1 tbsp. of olive oil in a frying pan, and sauté the onion until translucent.
  • Add 200g ground beef and 1 bay leaf, and continue frying. Season with salt and pepper.
  • Mix these ingredients with the mashed potato.
  • Add 1 tbsp. cream, mix well, and cool
  • Oil your hands and shape the cooled potato mixture into patties.
  • Take 2 trays, spread flour on one and bread crumbs on the other.
  • Beat 1 egg and 2 tbsp. of water in a bowl.
  • Roll the patties in the flour until they are coated evenly, dip in beaten egg, then coat evenly with bread crumbs.
  • Heat oil to medium high for deep-frying.
  • Add patties one after another, being careful not to splash the oil. They will sink to the bottom, then rise to the surface.
  • Turn from time to time until golden brown, then remove from pan and drain off oil.
  • Arrange on a plate and serve.

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