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ImpossibleTM Japanese Potato Croquettes Recipe

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  • 6

    Servings
  • Showing Off
  • 10

    Ingredients
  • 15 min

    Preparation
  • 60 min

    Cooking
  • 75 Total Time

    Total Time

That terrifying moment is here: You’ve been asked to prepare a dish for a group of hungry teenagers that is tasty, filling and nutritious. And some of the kids don’t eat meat from animals, so that rules out just running to any fast food place and loading up on burgers and fries. A solution is at hand: Impossible Japanese Potato Croquettes. These things are positively addicting, especially with Impossible™ Burger in the mix. This is a fairly easy recipe to make, and you can even make it 100% plant-based if you use a plant-based milk. Originally introduced to Japan by a French chef in 1887, Korokke (the Japanese name for this dish) are universally popular throughout Japan for their low cost and wonderful flavor. This recipe has two preparation options: deep-frying or skillet frying. Deep frying tends to yield a slightly better flavor but can be messy. Three things to keep in mind: 1) Use a deep pot like a Dutch oven or wok, 2) Use a neutral oil with a high smoke point (peanut, sunflower, safflower or soy oil), and 3) Heat the oil to 350 degrees Fahrenheit (175 C). Use a candy thermometer to monitor the heat of the oil. Oils can burn between 400-450 F (200-225 C). If this all sounds daunting, you can pan fry them in a hot pan with a neutral oil. They’ll still turn out great. And your crowd will be asking for more.

10 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Pack Impossible™ Beef
  • 3 Each Large Russet Potato
  • 1/2 Small Onion
  • 2 Tablespoons Japanese Soy Sauce
  • 2 Tablespoons Sugar
  • 4 Tablespoons Milk
  • 6 Cups Oil (for deep frying)
  • 1/2 Cup Flour
  • 2 Eggs
  • 1 Cup Panko Breadcrumbs
5 steps
  1. PREP YOUR POTATOES

    Ingredients used

    • 3 Each Large Russet Potato
    • 4 Tablespoons Milk

    Peel and clean the potatoes, then cut into halves. Bring a pot of water to a boil and put the potatoes in. Salt water until briny to season potatoes while cooking. Cook for 20-25mins until tender. Drain the excess water and put the cooked potatoes into a large bowl. Using a fork or potato masher, mash the potatoes. Add milk* into the mashed potatoes and stir until well incorporated. *Make 100% plant-based with plant-based milk!

  2. MAKE THE FILLING

    Ingredients used

    • 1 Pack Impossible™ Beef
    • 1/2 Small Onion
    • 2 Tablespoons Japanese Soy Sauce
    • 2 Tablespoons Sugar

    Peel and dice the onion. Heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until fragrant. Crumble Impossible™ Beef into the pan and cook for 5-6 minutes until brown. Add in soy sauce and sugar, stir until the sauce gets absorbed into the meat.

  3. ASSEMBLE THE CROQUETTES

    Ingredients used

    • 1/2 Cup Flour
    • 2 Eggs
    • 1 Cup Panko Breadcrumbs

    Add the cooked ingredients into the mashed potato and mix until well combined. Set aside and allow the mixture to cool. Using hands, form the potato croquettes into a round or desired shape. Depending on the size, you could make 8-10 croquettes. Roll the croquettes in flour until coated, then dip the croquette in beaten egg*, and finally cover with panko breadcrumbs. Repeat for all the croquettes. *Make 100% plant-based with plant-based milk instead of egg!

  4. FRY THE CROQUETTES

    Ingredients used

    • 6 Cups Oil (for deep frying)

    Heat deep frying oil to 180C. Place the croquettes into the hot oil and deep fry until golden. Transfer to a paper towel to soak off excess oil. To pan fry the croquettes (instead of deep frying), add croquettes into a hot skillet over medium heat with 1/4" oil. Fry each side for 4-5 minutes until golden.

  5. SERVE, SHARE, AND ENJOY

    Transfer to a plate and serve immediately. Makes 4-6 servings or 8-10 potato croquettes.