korokke

Preparing the ingredients:

1. 1Peel and cut the potatoes into wedges.
2. 2Finely chop the onion.

Preparing the korokke:

1. 3Cook the potatoes in salted boiling water until tender.
2. 4Drain them and place them in a bowl.
3. 5Roughly mash the potatoes with a fork.
4. 6Add the milk and mix.
5. 7Cook the onions in a pan until translucent.
6. 8Add the ground meat and cook for a few minutes.
7. 9Add the cooked onion and meat mixture to the mashed potatoes.
8. 10Mix until you get an even mixture.
9. 11Shape the mixture into golf-ball-sized balls and flatten them slightly.
10. 12Roll the korokke in flour, then in beaten egg, and finally in panko breadcrumbs to coat them evenly.

Cooking the korokke:

1. 13In a pan over medium heat, heat enough oil to cover the korokke to 180°C.
2. 14Fry the korokke until golden and crispy.
3. 15Drain them on paper towels to remove excess oil.
4. 16Serve hot with tonkatsu sauce.