Saturday, December 31, 2011

Potato Korroke (Japanese Croquette)

Yet another Shindig 2011 specialty! Yes, korroke! I remember loving these as a teenager, back when korrooke was the hype in Singapore. There was often the deep fried version, which was delicious, but gave me a tummyache after, so I liked the less fatty (or so I think), panfried/baked version better. People make korroke with salmon or crab or some other seafood, but I enjoy the vegetarian one best. The cruchy pops of the corn and peas are very pleasing to me. That said, if you want to make another sort of korroke, just substitute the peas and corn for whatever you please.


Ingredients (makes 12 korrokes)
  • 2 pounds russet potatoes (or yukon gold)
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 stick butter
  • 1/2 cup green peas, steamed
  • 1/2 cup corn kernels, steamed
  • 1 egg, beaten
  • breadcrumbs to coat [panko would be great, but not mandatory]



Method
  • Bring a large pot of water to boil.
  • Peel and cube the potatoes. Then throw the potatoes into the boiling water.
  • Wait 20 minutes, or until the potatoes are soft.
  • Drain and mash with a potato masher.
  • Add butter, milk, salt, black pepper, green peas and corn kernels.
  • Shape into 12 korroke patties.
  • Dip each patty into the eggwash, then into the breadcrumbs.
  • Fry the patties on a skillet until golden brown.
  • Serve.

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