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1
In a large pot, put water and potatoes and bring it to a boil.
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2
Cook potatoes until a skewer goes through the potato easily.
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3
Remove the potato from the heat and drain the water completely.
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4
When you do so, use a lid to partially cover so the potatoes dont fall off from the pot.
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5
Move the pot back to the stove.
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6
On low heat shift the pot so that remaining moisture will completely evaporate (but dont burn them).
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7
Turn off the heat and mash the potatoes.
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8
Unlike mashed potato, you dont have to mash completely.
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9
You can want to leave some small chunks for texture.
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10
Set aside.
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11
Meanwhile, chop onion, carrot finely.
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12
In a large skillet, heat oil on medium high heat.
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13
Saute onion until soft.
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14
Then heat carrot.
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15
Add the meat and break it up with a wooden spoon.
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16
When the meat is cooked through, add salt, white pepper, and black pepper.
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17
Set aside.
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18
When both mashed potato and meat mixture are ready, add the meat mixture into mashed potato in the large pot.
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19
Make sure you leave the liquid behind.
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20
We only want dry ingredients into the pot.
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21
Discard any liquid left in the pan.
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22
Add an egg and mix all together until everything is well combined.
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23
Dredge each ball in flour, egg, and Panko.
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24
In a wok (or frying pan), heat oil over medium high heat.
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25
Deep fry Korokke until they are golden brown.
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26
Inside is already cooked, so all you need to do is to make it nice brown color.
