Yummy Japanese croquettes combine ground beef with mashed potatoes and onions; formed into patties, then coated with panko and deep fried to a golden brown. Absolutely mouth-watering! They make a delicious snack! I prefer to make them in smaller bite-size pieces so it's easier to pick up with fingers. Serve with Tonkatsu sauce available at Japanese stores or major supermarkets.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside.

    Advertisement
  • Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well.

  • Heat 1/2 cup oil in a deep skillet or wok over medium-high heat.

  • Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.

Nutrition Facts

239 calories; protein 9.6g; carbohydrates 20.4g; fat 13.9g; cholesterol 69.2mg; sodium 195.8mg. Full Nutrition
Advertisement

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2008
My suggestions: 1. Fully caramelize the onions 2. Mix ground beef with seasoning, such as pinch of salt, steak seasoning, garlic powder, parsley 3. Cook ground beef with onions 4. Mix together with the mashed potatoes and season to taste. 5. No need to dredge in flour first, just dip in egg then panko. 6. Don't make the croquettes too large or too thin or they will not hold together. Finally, I baked these on a cooling rack, sprayed with butter to crisp them up. 400 until browned, about 20 mins. Read More
(46)

Most helpful critical review

Rating: 3 stars
10/18/2006
I like it... a lot. It is the crunch that makes it quite yummylicious. Read More
(7)
39 Ratings
  • 5 star values: 16
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/15/2008
My suggestions: 1. Fully caramelize the onions 2. Mix ground beef with seasoning, such as pinch of salt, steak seasoning, garlic powder, parsley 3. Cook ground beef with onions 4. Mix together with the mashed potatoes and season to taste. 5. No need to dredge in flour first, just dip in egg then panko. 6. Don't make the croquettes too large or too thin or they will not hold together. Finally, I baked these on a cooling rack, sprayed with butter to crisp them up. 400 until browned, about 20 mins. Read More
(46)
Rating: 4 stars
04/08/2008
my grandmother inlaw makes these and they are extremely good. A few tips for some of the people who didn't think it held up well. Before breading the croquettes chill them for an hour and also instead of flour use japanese panko breadcrumbs. It's a much nicer texture and contrast than flour. All in all it was great recipe we ate it with a Japanese plum dipping sauce made with umeboshi plums. Read More
(28)
Rating: 4 stars
03/07/2006
Yum! Nice and soft and lighter than meatballs. I'd probably add a bit more soy sauce or something else for a little more kick next time. Ginger? Red pepper flakes or chili sauce? I'll try! Thanks for this recipe! Read More
(15)
Advertisement
Rating: 5 stars
07/31/2008
This is a good basic recipe for croquettes. I grew up eating these as my Japanese mom taught us to use chopsticks before a fork! The only thing I would suggest is to not use flour just drege in egg batter then panko. (plain bread crumbs aren't the same. Panko is a must.) Soy sauce is really not necessary. Green onions and a little pepper to your taste are great. I like to eat these with a little yellow mustard, but the rest of my family uses tonkatsu or the kids use ketchup. Yummy!!! Read More
(11)
Rating: 5 stars
02/20/2009
I make these without soy sauce but add white pepper and salt to the potato mixture. I for one love these with the tonkatsu sauce and fresh cabbage. I used to ask for these for my birthday dinner as a child! I personally never thought I would find this recipe on Allrecipes but I guess that's why it's called "Allrecipes"! Read More
(9)
Rating: 5 stars
02/06/2008
I loved these. We did use a lot less onion than in the recipe only about a half of a large onion but I'm not very fond of a strong onion taste. They didn't taste very Japanese to me but they were a lot tastier than boring old meatballs and mashed potatoes! I'd definitely make again. Read More
(9)
Advertisement
Rating: 3 stars
10/17/2006
I like it... a lot. It is the crunch that makes it quite yummylicious. Read More
(7)
Rating: 4 stars
01/30/2008
This is a way better recipe than the one I made before. These actually turned out my other ones tasted just like potato pancakes no flavor at all! Read More
(6)
Rating: 3 stars
02/11/2007
My husband and I thought these were a little bland and my daughter did not like them at all. They didn't really hold together that well either. Read More
(4)
Advertisement