Vegetable Korokke

Instructions

1. Prepare the potatoes
   Place the potato cubes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 15 minutes. Drain well and transfer to a large bowl. Mash the potatoes until smooth and let cool slightly.
2. Cook the vegetables
   While the potatoes are cooking, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the diced onion and carrot, and sauté for 5 minutes until softened. Add the cabbage and cook for another 3 minutes until wilted. Add the peas, remaining salt, black pepper, and soy sauce. Stir well and cook for 1 minute. Remove from heat.
3. Make the korokke mixture
   Add the cooked vegetable mixture to the mashed potatoes and mix thoroughly. Taste and adjust seasoning if needed. Let the mixture cool completely, then refrigerate for at least 15 minutes to firm up.
4. Shape the korokke
   Using wet hands, divide the potato mixture into 12 equal portions. Shape each portion into an oval patty about 3/4-inch thick. Place the shaped patties on a baking sheet lined with parchment paper.
5. Bread the korokke
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each patty in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko, pressing gently to adhere. Return the breaded patties to the baking sheet.
6. Fry the korokke
   Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C), about 2 inches deep. Working in batches to avoid overcrowding, fry the korokke until golden brown and crispy, about 2-3 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
7. Serve
   Serve the korokke hot with tonkatsu sauce or ketchup on the side. Traditionally served with shredded cabbage as a side dish or as part of a Japanese meal set.