Korokke with minced meat

Ingredients for 4 servings:

• 500 g potatoes
• 125 g minced meat
• 1 small onion(s)
• some breadcrumbs (Panko)
• some salt and pepper
• 500 ml oil, for frying
• 1 egg(s)
• n. B. Flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Japanese snack, often eaten out of hand

Peel the potatoes, then boil them. Dice the onions and fry them in a little oil in a pan, then add the minced meat and fry until crumbly. Season with salt and pepper. Mash the cooked potatoes. Add the cooked minced meat and mix. Divide the minced meat and potato mixture into eight portions and shape them into discs approximately 6cm in diameter. Whisk the egg in a small bowl. Put a little flour on one plate and some panko on another. Heat the oil in a saucepan over medium heat. First coat the korokke in flour, lightly tapping off any excess flour. Then coat in the egg and then with panko. Deep-fry the korokke in hot oil until golden brown. Let drain slightly on kitchen paper.