Potato Korokke Recipe

Korokke is a classic Yoshuku dish, or a Western-influenced Japanese dish. The word Korokke, is said to be a local corrupt pronunciation of the French dish croquette. It is made by mixing chopped meat, seafood, or vegetables with mashed potato or white sauce. It is shaped like a flat patty, and dipped in a batter of flour, eggs, bread crumbs before it is deep-fried.   The French croquette was introduced in France, somewhere around the year 1887. Originally the korokke was made using mashed potatoes, because dairy processing technology was not as advanced in Japan at the time. The first mention of a "kuroketto" can be found in the cookery books from the Meiji era, which is further proofof the fact that the flat patty had reached many Japanese households by late 1800s.   In this recipe, potatoes, beef, onion is coated in flour egg mixture. They are pan-fried and seasoned with salt and pepper.