Want to take part in Meatless Monday, but stuck for a decent recipe that will please the whole family? A solution is at hand: Impossible Japanese Potato Croquettes. These things are positively addicting, especially with Impossible Burger in the mix. This is a fairly easy recipe to make, and you can even make it 100% plant-based if you use a plant-based milk. Originally introduced to Japan by a French chef in 1887, Korokke (the Japanese name for this dish) are universally popular throughout Japan for their low cost and wonderful flavour. This recipe has two preparation options: deep-frying or skillet frying. Deep frying tends to yield a slightly better flavour but can be messy. Three things to keep in mind: 1) Use a deep pot like a Dutch oven or wok, 2) Use a neutral oil with a high smoke point (peanut, sunflower, safflower or soy oil), and 3) Heat the oil to 350 degrees Fahrenheit (175 C). Use a candy thermometer to monitor the heat of the oil. Oils can burn between 400-450 F (200-225 C). If this all sounds daunting, you can pan fry them in a hot pan with a neutral oil. They’ll still turn out great.
Makes: 6 servings
Time: 15 minutes preparation, 60 minutes cooking
- 1 Pack Impossible Beef
- 900 Grams Large Russet Potato
- 1/2 Small Onion
- 2 Tablespoons Japanese Soy Sauce
- 2 Tablespoons Sugar
- 4 Tablespoons Milk
- 1 3/10 Litre Oil (For Deep Frying)
- 100 Grams Flour
- 2 Eggs
- 125 Grams Panko Breadcrumbs
1. Prep Your Potatoes
Peel and clean the potatoes, then cut into halves. Bring a pot of water to a boil and put the potatoes in. Salt water until briny to season potatoes while cooking. Cook for 20-25mins until tender. Drain the excess water and put the cooked potatoes into a large bowl. Using a fork or potato masher, mash the potatoes. Add milk* into the mashed potatoes and stir until well incorporated. *Make 100% plant-based with plant-based milk!
2. Make the Filling
Peel and dice the onion. Heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until fragrant. Crumble Impossible™ Beef into the pan and cook for 5-6 minutes until brown. Add in soy sauce and sugar, stir until the sauce gets absorbed into the meat.
3. Assemble the Croquettes
Add the cooked ingredients into the mashed potato and mix until well combined. Set aside and allow the mixture to cool. Using hands, form the potato croquettes into a round or desired shape. Depending on the size, you could make 8-10 croquettes. Roll the croquettes in flour until coated, then dip the croquette in beaten egg*, and finally cover with panko breadcrumbs. Repeat for all the croquettes. *Make 100% plant-based with plant-based milk instead of egg!
4. Fry the Croquettes
Heat deep frying oil to 180C. Place the croquettes into the hot oil and deep fry until golden. Transfer to a paper towel to soak off excess oil. To pan fry the croquettes (instead of deep frying), add croquettes into a hot skillet over medium heat with 1/4″ oil. Fry each side for 4-5 minutes until golden.
5. Serve, Share and Enjoy
Transfer to a plate and serve immediately. Makes 4-6 servings or 8-10 potato croquettes.
This recipe originally appeared on Impossiblefoods.com and has been republished with permission.
See also: The Pegan Diet: Fad or Fab?