Korokke

• 2 lb. (about 4) russet potatoes, peeled and halved
• Salt
• Freshly ground black pepper
• 1 Tbsp. butter
• 2 Tbsp. oil
• 1 large onion
• 1 lb. ground beef
• Salt
• Freshly ground black pepper
• 3 eggs
• 2 cup Panko
• ½ cup flour
• Oil for deep frying
• Tonkatsu Sauce

1. In a large pot, put water and potatoes and bring it to a boil. Cook potatoes until a skewer goes through the potato easily.
2. Remove the potato from the heat and drain the water completely. When you do so, use a lid to partially cover so the potatoes don’t fall out from the pot.
3. Move the pot back to the stove. On low heat shift the pot so that remaining moisture will completely evaporate (but don’t burn them).
4. Transfer the potatoes into a large bowl and mash the potatoes. Add salt, pepper, and butter.
5. Meanwhile, chop onion finely.
6. In a large skillet, heat oil on medium high heat. Sauté onion until soft.
7. Add the meat and break it up with a wooden spoon. When the meat is cooked, add salt and black pepper. Turn off the heat and let it cool.
8. Before adding the meat into the mashed potatoes in the bowl, get rid of the juice from the meat. If the mixture is too soft due to too much liquid, you can’t make a nice korokke shape and it won’t be the right texture when you bite into it.
9. Set aside till cool down a bit (so you can actually hold the mixture with your hands).
10. While the mixture is still warm, but not hot, start making Korokke balls (mom made little one for the kids). Let the Korokke balls rest in the fridge for 15-30 minutes (make sure they are completely cool before deep frying).
11. Dredge each ball in flour, egg, and Panko. Put the Korokke back in the fridge till oil is ready for frying.
12. In a wok, heat oil over medium high heat. Deep fry Korokke until they are golden brown (How To Deep Fry Food). Inside is already cooked, so all you need to do is to make it nice brown color.
13. Transfer Korokke to paper towels and let the oil absorbed in the paper. Serve immediately with Tonkatsu Sauce.