5 Ingredients or Fewer

Mashed Potato Korokke

November 21, 2011
Author Notes

This is my favorite way to utilize leftover mashed potatoes. In my 20's, I used to love korokke as a post-debauchery late night snack at Go Sushi on St. Mark's Place. Theirs were deep fried, came with peas and corn inside, and Kewpie mayonnaise as a garnish. A tangle of daikon rasdish threads finished the plate.

This is an easy version you can do at home, with more predictable ingredients. —Anitalectric

  • Makes 10 croquettes
  • 2 cups mashed potatoes, chilled
  • 2 cups seasoned breadcrumbs
  • 1/4 cup cooking oil (I used safflower)
In This Recipe
  1. Using two spoons, form a large quenelle with a heaping spoonful of mashed potato. Drop it into a bowl containing the breadcrumbs, and use a fork to throw crumbs over the top to form an even coat. Using the same fork, carefully transfer the quenelle to a plate.
  2. Repeat with all the potatoes and transfer plate of finished quenelles to the refrigerator. Heat a saute pan over medium-low heat. Add the oil, and when it is hot, place the quenelles in the pan with the fork. (The longer you leave them in the refrigerator, the more they will hold the breadcrumbs. This step is not necessary if you plan to only make a small batch and don't care about some crumbs falling off in the oil.)
  3. Fry on one side for about 4 minutes, until golden brown. Flip with a spatula and do the same on the other side. Remove to drain on paper.
  4. Serve hot, with mayonnaise or your choice of sauce and/or garnish.

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I am a self-trained vegan chef, pastry chef and baker. Please visit www.electricbluebaking.com for more info, and check out DIYVeganTV, my new cooking channel on YouTube. http://youtu.be/ipVa65xng9Y. I make Anita's Creamline Coconut Yogurt, a dairy-free probiotic yogurt available at stores throughout NYC. Please visit www.electricbluebaking.com/products for more info. Thanks for checking out my recipes!