Japanese Curry Potato Korokke, No Added Refined Sugar
International dishesFried DishesJapanAbout 40 minutes
This Japanese snack lives in the way the curry potato korokke is put together. What makes it is the shattering panko crust around a soft potato center scented with curry. Shaping is the tricky part, since damp potato breaks apart in the oil.
The potato boils for 8 to 10 minutes, then cools and dries completely before it is mashed. The onion is fried separately for 10 minutes in butter until it turns brown, which is where the underlying sweetness comes from.
This batch weighs about 970g, at roughly 144 calories per 100g.
Method
Peel and rinse the potatoes, cut them into large pieces and boil them for 8 to 10 minutes until soft. Lift them out to cool and dry completely.
Chop the onion, add it to a pan with 10g melted butter and fry for 10 minutes until it is cooked and browned, then turn off the heat.
Mash the potato smooth in a large bowl and mix in the onion, salt, curry powder and black pepper.
Shape the potato into slightly flattened rounds, pressing firmly so the patties hold.
Beat the eggs into one bowl and set out 50g all purpose flour and 125g panko breadcrumbs in two others. Roll each patty in flour, dip it in egg and coat it in panko.
Heat a pan of oil and deep fry the patties for 3 to 5 minutes until evenly golden. Lift them onto paper towel.
Tips
Potato that is too soft to shape takes a little cornstarch to hold together.
Curry powder and panko breadcrumbs are both stocked in Vietnamese supermarkets.
Deep fry over medium heat so the patties color evenly without the crust burning.
Let the potato cool completely before mashing, since hot potato releases steam that loosens the mixture.
Press the panko on firmly, since any bare patch lets oil into the center.
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