Japanese Croquettes
White Cream Filling:
butter
flour
milk
canned corn
Meat Potato Filling:
potatoes
ground beef or pork
onion
Other Ingredients:
flour
eggs
bread crumbs
Korokke sauce*
Japanese mayonnaise*
cabbage
White cream filling: Melt the butter in a fry pan and add flour. Add the milk and stir until the sauce becomes homogenous. Wait until the white mass is very viscose and add the canned corn. Put the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.
Potato Meat Filling: Cook the potatoes and smash them. Fry the ground meat with cut onions and then remove as much oil as possible. Mix the meat, the onions and the smashed potatoes and add a little bit of salt.
Deep Frying:
Form the meat potato mixture into hamburger like pieces with a diameter of about 6 cm and a thickness of about 1 cm. Cut or form the white cream in pieces of about 2x2x4 cm. The rectangular dish should have given the cream the desired form and makes the cutting easier. 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. Deep fry the korokke pieces until they are golden. Cut some green outer cabbage leafs in thin strings. Put the green cabbage and the golden korokke pieces on a plate and eat it with korokke sauce and mayonnaise.
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