Why You Will Love This Recipe
Think crisp golden shells, soft mashed potato inside, and loads of flavour. Simple and always popular, these vegan korokke are the real deal. Here I'll show you how to turn out a tray of veggie croquettes in no time, with a few easy plant-based swaps so everyone can enjoy them at home.
Japanese potato croquettes, or korokke, are a favourite in Japan, found everywhere from family kitchens to street stalls. You'll see them in bento boxes, lined up in supermarket deli counters, and served hot at the dinner table.
In our house they were always a group effort. We would set up an assembly line: someone shaping the patties, another rolling them in flour, the next dipping into egg, and finally a coat of panko. My mum would fry them outside on a camping stove, and the moment one came out of the pan, there was always a hand reaching for it.
In this recipe we're making vegan korokke with no eggs or meat, just simple plant-based ingredients that still give you the crunch and flavour that makes korokke so good.
Dipping Sauces for Korokke
To serve, you really need a good dipping sauce or even better a few sauces for your korokke. Most of the time you'll see them with Bulldog tonkatsu sauce and a squeeze of Kewpie mayo. When I was a kid I used to get told off for sneaking ketchup to the table, and I'll admit I still do it now and then. For this batch I've gone with our homemade tonkatsu sauce, but tonkatsu mayo and our vegan Kewpie mayo are also great. Feel free to pick your favourite sauce or combination of condiments.
What to Serve with Korokke
Korokke are most often eaten as part of a meal, not just on their own. My favorite way to serve them is alongside steamed rice, a bowl of miso soup, and some pickles. They also work well in a bento box or even as finger food for a picnic. If you're lucky enough to have leftovers, they're delicious cold straight from the fridge or packed into a lunchbox.
Korokke go especially well with these dishes:
Jump to:
Ingredients
Serves 2-4 (about 8 croquettes) | Prep time 20 minutes | Cooking time 40 minutes
This is an overview with extra tips, guidance and photos. See the printable recipe card for quantities and quick instructions.
Potato mixture
- White potato
- Carrot
- Onion
- Peas
- Frozen soya mince
- Oil for frying
- Salt and pepper
- Vegetable stock powder
- Soy sauce
Breadcrumb coating
- Panko breadcrumbs
- Flour
- Oat milk (barista style works best)
- Vegetable oil for deep frying
Ingredients Notes
- Potatoes - go for white potatoes with a fluffy texture once boiled and mashed. They give the croquettes a light filling that holds together well.
- Frozen soya mince - a simple swap for ground meat that makes these korokke hearty while keeping them vegan.
- Panko breadcrumbs - use Japanese panko breadcrumbs for a lighter, crunchier texture. They create a fluffy coating that absorbs less oil during frying than general panko breadcrumbs.
- Oat milk - barista-style oat milk works best here. It replaces egg in the coating and helps the panko stick.
- Soy sauce and stock powder - these add a layer of umami to the potato mixture so the filling isn't bland.
How to Make Korokke
Korokke are great fun to make and it's not too complicated. It can even turn into a nice group activity if you have some spare hands around. I think about it in four main parts, with each broken down into smaller steps. Here's an overview:
- Cook the potatoes and vegetables
- Mash and mix the filling
- Shape and coat the patties
- Fry until golden and crisp
Now I'll walk you through each one in detail.
Cook the potatoes and vegetables
Peel the potatoes and cut them into even inch-sized chunks so they cook evenly. Place in a pot of salted water, bring to a simmer, and cook until a knife slips in easily.
While the potatoes are cooking, finely dice the carrot and onion. You want little flecks of sweetness that blend into the filling, not big chunks. The finer dice will help the mixture hold together when you shape the korokke, so the patties don't break apart.
Drain your potatoes in a colander and leave them for a few minutes so the steam evaporates. This allows the spuds to dry out so we get a nice fluffy texture in the mash.
Heat a frying pan with a little oil over medium heat. Fry the onion and carrot until soft and starting to smell sweet. Season with salt, then add the peas and cook for another couple of minutes. Stir in the frozen soya mince along with the stock powder, soy sauce, and pepper. Sizzle for 3 to 4 minutes until everything is evenly browned and coated. Turn off the heat and allow to sit in the pan while you prepare the mash.
Mash and mix the filling
Mash the potatoes in a large bowl until smooth. A little texture is fine, but you want to avoid big lumps.
Tip: Give the potatoes enough time to steam off properly after draining, so all the excess water evaporates. This will give your korokke a lovely texture with that fluffy mash!
Add the cooked vegetables and mince to the bowl. Mix until evenly combined. Taste and adjust seasoning if needed.
Tip: These korokke rely heavily on the flavors of the ingredients. So season the potato mixture well; taste it and adjust with soy sauce, stock powder, salt, and pepper until it's well seasoned to your liking.
Let the mixture cool until it is comfortable to handle. If it feels too warm it will fall apart, so let it rest for at least 5 minutes while you prepare your dipping station.
Shape and coat the patties
Prepare three shallow dishes: flour in one, oat milk in another, and panko breadcrumbs in the third.
Scoop up a handful of mixture and shape it between your hands into a neat oval patty. Lightly compress the mixture by cupping your hands together. Continue pressing down gently, swapping it between your hands to firm up the shape.
Tip: Lightly wet your hands before shaping each croquette to stop the mixture sticking. Rinse and start fresh between batches so when it comes to coating in panko crumbs they stay crisp instead of clumping into the potato mixture.
Now lightly coat your korokke in flour, then dip in oat milk.
Then gently roll it in the panko breadcrumbs so that all sides are covered evenly. Place on a tray or board and repeat until you have shaped all the mixture into beautiful korokkes!.
Tip: For an extra crisp shell, dip the patties twice - back into the flour, oat milk, and panko - before frying. A double coat gives the korokke a sturdier crust that holds up well.
Fry the korokke
Heat vegetable oil in a deep frying pan to about 180°C. If you do not have a thermometer, drop in a few panko crumbs. They should bubble straight away and turn pale golden in about 30 seconds.
Carefully lower in the croquettes a few at a time and fry until golden brown on both sides.
Tip: Keep an eye on the oil temperature. If it is too hot, the korokke will brown before the inside is heated through. If it is too cool, they will absorb excess oil and turn soggy.
Lift your korokke out with tongs or a slotted spoon and place on a wire rack or kitchen towel to drain.
Tip: Draining the korokke on a wire rack or kitchen paper after frying allows the excess oil to drip away. It keeps the coating light and helps the croquettes stay crispy for longer.
Now for the best part. Arrange all your korokke on a plate and serve with tonkatsu sauce, tonkatsu mayo, or your favourite dipping sauce.
Ingredient Swaps
- Soy mince: Use any soy-free mince made from pea or wheat protein if you want to avoid soy.
- Soy sauce: For gluten-free, use tamari. For soy-free, leave it out and season with a little extra salt or try coconut aminos.
- Panko breadcrumbs: Use gluten-free breadcrumbs made from your favourite GF bread.
Storage and Reheating Tips
- Store cooked korokke in the fridge for up to 3 days.
- Reheat in an oven or air fryer to bring back the crisp coating.
- You can also freeze shaped, uncooked patties. Coat them in panko first, then freeze on a tray before transferring to a bag or container. Fry straight from frozen.
FAQ
Korokke (コロッケ) is the Japanese version of a croquette. It usually means a mashed potato patty that is coated in panko breadcrumbs and fried until crisp. You will find them everywhere in Japan: in bento boxes, lined up at supermarket counters, from street stalls, and cooked fresh at home.
Croquettes started in France, usually made with béchamel or mashed potato and then deep-fried. Japan adopted the idea in the late 1800s and adapted it. Korokke are lighter and crisper because they use Japanese panko and are more often filled with mashed potato, vegetables, and sometimes mince.
The most common korokke is made with mashed potato and onion. Other classics include curry korokke, kabocha squash korokke, or korokke with a little beef or pork mince. This recipe is a vegan version, using potato, peas, carrot, onion, and soy mince.
Katsu refers to a cutlet, usually pork, chicken, or tofu, that is breaded with panko and fried. Korokke are patties made from mashed potato or a vegetable mixture. Both share a golden panko coating, but the filling is very different.
Traditional korokke often contain meat or dairy, but they are easy to adapt. This recipe uses soy mince and oat milk instead of egg, but you can also make soy-free versions with pea or wheat protein mince. For gluten-free, swap in tamari for soy sauce and use gluten-free breadcrumbs.
Yes, you can. They will not get quite as crisp as deep-fried korokke, but baking or using an air fryer is a good option if you want to use less oil. An air fryer gives the closest texture to frying.
Cooked korokke keep well in the fridge for up to 3 days. Reheat them in an oven or air fryer to bring back the crunch. You can also freeze uncooked patties after breading. Freeze them on a tray first, then store in a bag or container. Fry straight from frozen.
📖 Recipe
Japanese Potato Croquettes (Korokke) - Vegan Recipe
Ingredients
Potato mixture
- 750 g white potato
- 1 medium carrot
- 1 medium onion
- 75 g peas
- 1 cup frozen soya mince
- 1 tablespoon oil for frying
- Salt & pepper
- ½ tablespoon vegetable stock powder
- ½ tablespoon soya sauce
For the bread crumb coating
- 1 cup panko breadcrumbs
- ½ cup flour
- ½ cup oat milk (barista style recommended)
- 2 cups vegetable oil (for deep frying)
Instructions
- Peel the potatoes, cut into even chunks, and simmer in salted water until soft. Drain and allow the steam to evaporate.
- Finely dice the carrot and onion. Fry gently in oil until softened, then season with salt. Add the peas and cook for a few minutes.
- Stir in the frozen soya mince, stock powder, soy sauce, and pepper. Cook for 3-4 minutes until browned and fragrant.
- Mash the potatoes in a large bowl until smooth. Add the cooked vegetables and mince. Mix until evenly combined and let cool until comfortable to handle.
- Prepare three shallow dishes: flour in one, oat milk in another, and panko in the third.
- Take a handful of mixture and shape it into an oval patty. Lightly coat in flour, dip in oat milk, then roll in panko until well covered. Repeat with the remaining mixture.
- Heat oil in a deep pan to 180°C. Fry the korokke patties in batches until golden brown and crisp on both sides.
- Drain on a wire rack or kitchen paper to remove excess oil.
- Serve hot with tonkatsu sauce, tonkatsu mayo, or your favourite dipping sauce.
Notes
- Serving suggestions:
- Storage: Keep cooked korokke in the fridge for up to 3 days. Reheat in an oven or air fryer to bring back the crisp coating.
- Freezing: You can freeze uncooked, breaded patties. Freeze on a tray, then transfer to a bag or container. Fry straight from frozen.
Leave a Reply