How To: Make korokke pan (croquette bun)

Make korokke pan (croquette bun)

Watch this video to learn how to make a tasty snack made from simple ingredients. Peel potatoes; should they have any sprouts remove them. Cut each potato into 2 or 3 pieces. Chop onion finely. Cut horizontally several times; repeat procedure vertically. Chop cabbage into fine, narrow pieces. Place cut potatoes into a pot full of water while adding some salt. When water starts to boil reduce heat a bit. Check potatoes for tenderness and at that stage remove water. Replace pot onto burner. Using a potato masher and moving the pot to and fro, mash potatoes. Place lid on the pot and cover with a kitchen towel. Fry meat (use a beef and pork mixture). Put it in a pan with some oil. Break it up into small pieces. Fry well on all sides until it turns brownish. Add salt, pepper and rose sugar to the meat, together with chopped onion. Add meat to the pot filled with mashed potatoes. Mix together. Add salt and pepper to taste. Place meat and potatoes mixture into a baking tray. Flatten; smooth down. When it cools down slightly divide it up in 8 parts. Take each part separately and shape it in a round ball. Beat an egg in a bowl with chopsticks. Take 2 scoops from beaten egg into another bowl. Add water. Place a sieve on top; use it to add in some flour. Blend well into a smooth mixture. Use a piece of plastic to help take each ball shaped mixture of meat and potatoes into the egg mixture. Drip it and place in another dish filled with breadcrumbs. Make sure that each ball is covered with breadcrumbs. Croquettes can be deep fried or frozen for later use. To deep fry them use a fryer. Check that the oil in the fryer is around 180 degrees Celsius. Place croquettes gently inside frying oil. Move them from side to side to fry them evenly with chopsticks. When ready place them on a grid to drip from the oil. To make a croquette bun cut a bread roll in middle, place some cabbage inside it and a croquette divided in half on top. Put in some sauce and parsley leaves for a final touch.

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