Korokke (Japanese potato croquettes)

Ingredients

• 800 g potatoes
• 200 g vegan chicken or vegan beef (or seitan)
• 1 sweet onion
• 2 tablespoons olive oil
• ½ teaspoon salt
• 3 tablespoons cornstarch
• 50 ml soy milk or soy cooking cream
• Sunflower (or olive) oil, for frying
• 1½ cups all-purpose flour, for breading
• 1-2 cups Japanese breadcrumbs (panko)
• 4 tablespoons chickpea flour, for breading
• 2 tablespoons apple cider vinegar, for breading
• A pinch of salt, for breading
• A pinch of ground pepper
• ¾ cup water (approx.), for breading

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of sweet onion
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Peel, wash and cut the potatoes into medium pieces and boil them in plenty of water for 18-20 minutes, until tender.
2. Drain them and put them back over the heat without water for 1-2 minutes, stirring quickly to dry them and break them up a little. Transfer them to a bowl and let them cool.
3. Finely chop the onion and cut the vegan chicken into small pieces (vegan sausages or veggie burgers, seitan, or vegetables like carrot, leek, spinach or yellow bell pepper also work).
4. Lightly brown the onion in a skillet with the oil over medium heat. Add the vegan chicken and sauté for 4-5 minutes, until browned. Transfer it to the bowl with the potatoes.
5. Add the salt and the soy milk or soy cooking cream and mix well. Taste and adjust. Add the cornstarch and mix by hand: it should be a workable mixture (if it's too soft, add a little more cornstarch). Let it rest for 15 minutes.
6. Set up the breading: one bowl with the flour, another with the panko (moisten it slightly with 2-3 sprays of water, mixing well) and another with the chickpea flour, vinegar, water, salt and pepper.
7. Shape balls a little bigger than a walnut and flatten them slightly. Dredge them in the flour, the liquid mixture and the panko. At this point you can freeze them.
8. Heat plenty of oil in a deep pot or deep fryer to 175-180°C (350°F) and fry the korokke in batches, without crowding them, for 3-4 minutes, turning them until golden. Transfer them to a plate lined with paper towels.
9. They can be served cold, warm or hot.

Nutrition facts

Approximate, per serving (about 337 g). Calculated with data from USDA FoodData Central.