As an add-on to the fried Potato Korokke – I baked a few of the leftovers and they were actually very good!
On a day where you don’t want to eat too much fried food but still want korokke, I would highly recommend this process. Though, they don’t completely match the fried ones, I thought they were pretty tasty. With the oven heat on high, they will crisp up the outer edges of the korokke and keep the mashed potato center still soft and delicious.
The steps are very similar to the fried potato korokke but at the end all that needs to be done is toasting of the breadcrumbs on a skillet to help achieve the crispy outside and baking at 450 degrees F in the oven.
We ate these so quickly that a picture of the final product wasn’t taken. This is pre-baked with the toasted breadcrumbs!
18-20 small Korokke
- 4 potatoes
- 1/2 carrot
- 1 onion
- 1 lb (453 g) ground pork can use ground beef, spam, bacon, really anything!
- dash of pepper
- 1-2 eggs (I only needed 1 but may need more depending on the amount of filling made)
- 2 Tbsp flour
- 2 cups breadcrumbs approximate, I used Korean breadcrumbs; panko would work here as well
- Use same ingredients from http://chopsticksandflour.com/recipe/potato-korokke/
- Follow instructions until Step 6 of Potato Korokke
- Preheat oven to 450 degrees F.
- Next step from here - toast about 2 cups of breadcrumbs in a fry pan with about a tablespoon of oil until golden brown. Once toasted, place in a medium sized bowl.
- In another medium sized bowl whisk an egg and add flour into the egg bowl.
- Dunk each potato ball into the egg/flour mixture and then the toasted breadcrumbs. Do this twice for each potato ball so there's two coatings of egg and two coating of breadcrumbs. This will yield a munch crunchier korokke!
- Prepare a baking sheet with parchment paper. Place the korokkes on the baking sheet and bake for about 15-20 minutes. Broil last minute or two, if possible. This will make the edges extra crispy!
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