Categories: Japanese, entree, fried

Ingredients

• Potatoes
• Ground beef or pork
• Onion
• Flour
• Eggs
• Bread crumbs
• Tonkatsu / Korokke sauce
• Cabbage, shredded

Directions

1. Cook the potatoes and smash them.

2. Fry the ground meat with cut onions, and then remove as much oil as possible.

3. Mix the meat, the onions, and the smashed potatoes, and add a little bit of salt.

4. Form the meat potatoe mixture into hamburger like pieces with a diameter of about 6 cm and a thickness of about 1 cm.

5. Cut or form the white cream in pieces of about 2×2×4 cm. The rectangular dish should haven given the cream the desired form and makes the cutting easier.

6. Put one piece after the other first in the flour and cover all its surface. Then cover it with beaten raw egg, and finally with bread crumbs.

7. Deep fry the korokke pieces until they are beautiful golden.

8. Cut some green outer cabbage leafs in thin strings.

9. Put the green cabbage and the golden korokke pieces on a plate, and eat it with korokke sauce.

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