clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef and potato croquettes (Korokke)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Deep Frying
  • Cuisine: Japanese


A Japanese comfort food classic, beef and potato croquettes will please even the pickiest eater in your family!


Units Scale
  • 2 large potatoes, peeled and roughly chopped
  • 300 grams ground beef
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • vegetable oil, for frying
  • 1 large egg
  • Panko breadcrumbs
  • All purpose flour
  • Shredded cabbage
  • Tonkatsu sauce


  1. Bring a medium size pot of water to boil. Add potatoes and boil until they are cooked through. Drain and put them into a mixing bowl. Mash the potatoes and set aside.
  2. In a large pan on high heat, melt the butter then add onions and garlic. Cook for about 2-3 minutes, add ground beef and cook until beef is fully cooked. Add the beef mixture to the potatoes and mix well. Season well with salt and pepper.
  3. Heat up the oil to 340ºF.
  4. Meanwhile shape the mixture into balls, mine are usually about the size of my palm. Dust them in flour, dip in egg and coat with panko breadcrumbs. Fry until golden brown and crispy (be careful not to overcrowd the pot as this will decrease the oil temperature).
  5. Serve with tonkatsu sauce and shredded cabbage.


Save the croquettes in a storage container and refrigerate for up to 4 days.

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter