Crispy Vegetarian Korokke - Japanese Potato Croquettes
Enjoy the delightful crunch and savory goodness of these Crispy Vegetarian Korokke! A beloved Japanese dish, korokke are traditionally made with meat and potatoes, but this vegetarian version swaps in flavorful crumbles of seitan or tempeh, perfectly complemented by the creaminess of mashed potatoes and the sweetness of caramelized onions. Ideal as a snack or a side dish, these croquettes can also be customized with various vegetables like mushrooms or leafy greens, making them a versatile choice for any meal. Enjoy them with a dipping sauce for an authentic taste of Japan!
4
Servings
200
Calories
9
Ingredients
Ingredients
Potatoes
4 (Medium-sized, peeled and cut into chunks)
Ground Seitan or Tempeh
1/4 lb (As an alternative, use vegetarian burger crumbles)
Onion
1/2 (Finely chopped)
Egg
1 (Beaten)
Salt
1/2 teaspoon (For seasoning)
Salt and Pepper
To taste
Peanut oil or Canola oil
For frying
Flour
1/4 cup (As needed for dredging)
Panko breadcrumbs
3/4 cup
Instructions
1
Peel the medium potatoes and cut them into chunks. Place the potato chunks into a pot of boiling salted water and cook until soft, approximately 15-20 minutes. Drain the potatoes and mash them using a potato masher or fork until smooth.
2
In a medium skillet, heat a small amount of oil over medium heat. Add the finely chopped onion and sauté until translucent and slightly golden. Add in the ground seitan or tempeh, and continue to cook for another 3-4 minutes to enhance flavor and texture.
3
In a large mixing bowl, combine the mashed potatoes, sautéed onions, and crumbles. Season the mixture with salt and pepper to taste. Allow the mixture to cool slightly, then shape it into small, flat, oval patties.
4
Prepare your dredging station. Place flour in a shallow dish, beat an egg in another dish, and spread panko breadcrumbs out in a third dish. First, coat each patty lightly in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, ensuring an even layer.
5
In a deep skillet or fryer, heat the peanut or canola oil to 350°F (175°C). Carefully add the coated patties to the hot oil, cooking them in batches to avoid overcrowding. Fry until golden brown and crispy on all sides, about 3-4 minutes per side.
6
Once cooked, remove the korokke from the oil and let them drain on paper towels. Serve hot with your favorite dipping sauce, such as tonkatsu sauce or a spicy mayo.
Nutrition Information
10g
Fat
22.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Vegetarian Korokke?
It is a Japanese potato croquette traditionally made with meat, but this vegetarian version uses seitan or tempeh crumbles breaded in panko and fried until crispy.
Is this recipe suitable for vegetarians?
Yes, this recipe is 100% vegetarian as it replaces meat with ground seitan or tempeh.
How many potatoes do I need for this recipe?
You need 4 medium-sized potatoes that have been peeled and cut into chunks.
What can I use as a meat substitute in Korokke?
This recipe suggests 1/4 lb of ground seitan, tempeh, or vegetarian burger crumbles.
How many calories are in one serving of Korokke?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 22.5 grams of carbohydrates.
How much protein does this recipe provide?
One serving provides 5 grams of protein.
What type of breadcrumbs should I use?
The recipe calls for 3/4 cup of panko breadcrumbs for a light and crispy texture.
How long do I boil the potatoes?
The potatoes should be boiled for approximately 15-20 minutes until they are soft.
What is the recommended frying temperature?
The oil should be heated to 350°F (175°C) before frying.
What type of oil is best for frying Korokke?
Peanut oil or canola oil are recommended for frying these croquettes.
How many servings does this recipe make?
This recipe makes 4 servings.
What vegetables can I add to customize the recipe?
You can add mushrooms or leafy greens to the potato mixture for extra flavor and nutrients.
How do I prepare the onions for the filling?
Finely chop 1/2 of an onion and sauté it until translucent and slightly golden.
What is the dredging process for the croquettes?
Coat the patties first in flour, then dip them into a beaten egg, and finally coat them with panko breadcrumbs.
How long should I fry each side of the croquette?
Fry each side for 3-4 minutes until they are golden brown and crispy.
What should I serve with Vegetarian Korokke?
They are delicious served with tonkatsu sauce or a spicy mayo.
How should I shape the potato mixture?
Once the mixture has cooled slightly, shape it into small, flat, oval-shaped patties.
Should I mash the potatoes until they are smooth?
Yes, use a potato masher or fork to mash the boiled potatoes until they are smooth.
How do I avoid overcrowding the pan?
Cook the patties in batches to ensure the oil temperature remains consistent and they fry evenly.
How much salt is used in the recipe?
The recipe uses 1/2 teaspoon of salt plus additional salt and pepper to taste.
What is the role of the egg in this recipe?
The beaten egg acts as a binder to help the panko breadcrumbs stick to the flour-coated potato patties.
Can I use frozen vegetarian crumbles?
Yes, vegetarian burger crumbles can be used as an alternative to seitan or tempeh.
Should I drain the korokke after frying?
Yes, remove them from the oil and let them drain on paper towels to remove excess oil.
How much flour is required for dredging?
Approximately 1/4 cup of flour is needed for dredging the patties.
Is this recipe considered an appetizer or a main dish?
It is versatile and can be served as a snack, an appetizer, or a side dish.
What gives the Korokke its crispy texture?
The combination of a panko breadcrumb coating and deep frying creates the crispy exterior.
How long do I sauté the seitan or tempeh?
Sauté the crumbles with the onion for 3-4 minutes to enhance their flavor.
What is the texture of the inside of the Korokke?
The inside is creamy and savory due to the mashed potatoes and sautéed onion mixture.