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
HOW TO MAKE:
- 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.