Japanese Potato Korokke (Croquettes)

1.Place the peeled and chunked potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

2.Cook the potatoes until tender when pierced with a fork, about 15-20 minutes. Drain well and return to the pot. Mash the potatoes until smooth and set aside to cool.

3.While the potatoes are cooking, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.

4.If using ground beef, add it to the skillet and cook until browned and cooked through, breaking it up with a spatula. Season with salt and pepper.

5.Add soy sauce and mirin to the meat and onion mixture, stir well, and cook for another minute. Remove from heat and let cool slightly.

6.Once the mashed potatoes have cooled, combine them with the cooked onion and meat mixture. Season with salt, pepper, and nutmeg if using. Mix thoroughly until well incorporated.

7.Divide the mixture into 8 equal portions and shape each into an oval or round patty, about 1.5 cm thick.

8.Prepare three shallow dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs.

9.Coat each potato patty first in flour, shaking off excess, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs. Place on a tray and refrigerate for 15 minutes to firm up.

10.Heat vegetable oil in a deep fryer or large, deep skillet to 170°C (340°F). Carefully fry the croquettes in batches, avoiding overcrowding, until golden brown and crispy, about 3-4 minutes per side.

11.Remove the korokke with a slotted spoon and drain on paper towels. Serve hot with tonkatsu sauce or ketchup, and a side of shredded cabbage if desired.