Instructions

1. Begin by boiling the potatoes until tender. Once cooked, drain and mash them in a large bowl until smooth and creamy. Set aside to cool.
2. In a skillet over medium heat, pour a splash of vegetable oil. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. To the skillet, add the ground meat, chopped carrot, and frozen peas. Cook, stirring occasionally, until the meat is browned and the vegetables are tender, approximately 5-7 minutes. Season the mixture with salt and black pepper to taste.
4. Carefully fold the cooked meat and vegetable mixture into the mashed potatoes, stirring until everything is well combined. Adjust the seasoning if necessary.
5. Shape the mixture into small patties or cylinders, roughly 2-3 inches in diameter.
6. In a shallow dish, beat the egg. In another dish, place the breadcrumbs.
7. Dip each patty into the beaten egg, ensuring it is well-coated, then roll it in the breadcrumbs until fully covered, pressing gently to adhere.
8. In a large frying pan, heat vegetable oil over medium heat. Once hot, carefully add the breaded patties, working in batches if necessary to avoid overcrowding the pan.
9. Fry the korokke until they are golden brown and crispy on both sides, about 3-4 minutes per side. Use a slotted spoon to turn them gently.
10. Once cooked, remove the korokke from the pan and place them on paper towels to drain excess oil.
11. Serve hot, drizzled with tonkatsu sauce for an authentic touch and enjoy!