Countries 
VEGAN KOROKKE
Ingredients
- 4 medium-sized potatoes peeled and cut into small cubes
- 1/2 onion finely chopped
- 1/2 cup frozen green peas
- 1/2 cup corn kernels
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1 tbsp vegan butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 cup all-purpose flour
- 1/2 cup plant-based milk
- 1/2 cup bread crumbs
- Vegetable oil for frying
Instructions
- In a large pot, bring water to a boil and cook the potatoes for 15 minutes, or until they are soft enough to mash. Drain and mash the potatoes with a potato masher or fork.
- In a frying pan, melt the vegan butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add the chopped carrot and celery, and cook for 3-4 minutes until they are soft. Add the frozen green peas and corn kernels and cook for another 2-3 minutes. Season with salt, black pepper, garlic powder, onion powder, and paprika.
- Add the mashed potatoes to the frying pan and mix everything well. Remove from heat and let it cool.
- In a small bowl, mix the all-purpose flour and plant-based milk to make a batter.
- Shape the potato mixture into small balls or patties. Dip each ball or patty into the batter and then coat with breadcrumbs.
- Heat vegetable oil in a frying pan. Fry the korokke in the oil over medium heat until they are golden brown on both sides. Use a kitchen thermometer to ensure the oil is at 350°F.
- Once done, place the korokke on a paper towel-lined plate to remove excess oil.
- Serve hot with your favorite dipping sauce.
Notes
NUTRITIONAL FACTS:
Calories: 286 | Total Fat: 11.1g | Total Carbohydrates: 40.5g | Dietary Fiber: 4.8g | Protein: 6.1g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
