Corn Korokkes (Japanese Style Corn Croquettes)
- low-fat margarine
- non-fat milk
- 1 (11 oz) canned whole kernel sweet corn
- Japanese bread crumbs (panko)
- korokke sauce
- Japanese mayonnaise
- thinly sliced cabbage
- olive oil
- Kosher salt
- freshly ground pepper
Prep Time: 40-50 min
Cooking Time: 15 min
- Place 3 large unpeeled potatoes in cold water, bring to a boil, and cook for about 40 minutes or until done. Test potatoes with a skewer to see when done. Place them in a bowl, 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.
- Season with salt and pepper. Mix these ingredients with the mashed potato. Mix well, and cool.
- Meanwhile, melt margarine in a frying pan then add flour.
- Add the milk and stir until the sauce becomes creamy.
- Wait until the sauce thickens, then add the canned corn and mix them well. Refrigerate the sauce in a bowl for several minutes.
- Heat 1 tablespoon of olive oil in a frying pan. Add sauce and mix it with the mashed potato. Season with salt and pepper.
- Form potato mixture into patties, and dredge patties in the flour until they are coated evenly, dip in beaten egg then coat evenly with panko.
- Deep fry the korokke pieces until they are golden brown. Then place on paper towel to absorb extra oil.
Place thinly sliced cabbage on a plate, place korokke pieces over it. Serve them with korokke sauce or mayonnaise.
Source: Eric Newman