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Korokke al Curry

Korokke al Curry

  • Dosi per 2-4 persone
Valutato da 25 persone
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Se state cercando una ricetta per un piatto goloso e croccante, le korokke fanno al caso vostro. Ispirate alle crocchette francesi, le korokke sono polpette a base di carne e/o verdure con molto amido (solitamente patate) che vengono impanate nel panko e fritte fino a quando non sono dorate e croccanti. In questa versione vengono servite con la salsa al curry giapponese. Una ricetta da acquolina in bocca da servire a cena o come parte di un bento.

Ingredienti

• 100ml of cooked curry sauce
• 2 medium sized potatoes
• 100g of minced pork or beef
• 1/2 onion
• 1 egg
• chu nou sauce
• panko bread crumbs
• all purpose flour
• vegetable oil

Preparazione

  1. Cut the potatoes into small pieces and cook in boiling water until soft before draining well.

  2. Drizzle vegetable oil in a frying pan over a medium heat and saute the minced meat and sliced onions until cooked. You can discard excess oil if necessary.

  3. Add the cooked potatoes and curry sauce to the pan and mash the mixture well.

  4. Season the mixture with salt and pepper to taste then divide the mixture into 6 equal portions and create oval patties.

  5. Place flour, beaten raw egg and panko in three separate bowls. First cover the patties in flour, followed by dipping in the egg and finally coat it generously with panko. Make sure all surface areas are covered evenly and well.

  6. Heat frying oil to 170C. Deep-fry the patties turning them over from time to time until the outside is golden brown. Make sure to drain the oil from finished korokkes after cooking.

  7. Serve your freshly made korokke immediately while they are still crispy and enjoy with chuno sauce.

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