September 13, 2008

Yasai korroke (Japanese vegetable cakes)

Yasai Korroke - Final


This is a recipe from the Wagamama cookbook which I've made before but not actually tried in the restaurant.

In San Francisco it's easy to find ingredients like Panko Breadcrumbs, I got mine in Safeway so I didn't have to make a special trip to Japantown for them.

  • Makes: 6 cakes


  • Vegetable oil, for deep frying
  • 1 large potato, peeled and cut into chunks
  • 1 small sweet potato, peeled and cut into chunks
  • salt and white pepper
  • 25g (1oz) frozen peas
  • 25g (1oz) canned sweetcorn, drained
  • 1 small onion, peeled and finely chopped (or use spring onion and skip step 4)
  • 1 red chilli, trimmed and finely chopped (or some chilli flakes
  • 3-4 tablespoons plain flour
  • 1 egg, beaten
  • 50g (2oz) panko breadcrumbs


  1. Put the potato and sweet potato in a pan of boiling water and cook for 10-12 minutes until tender. Add the peas for the last 2 minutes.
  2. Drain, return to the pan, then crush slightly with a wooden spoon to create a lumpy mash.
  3. Stir in the sweetcorn.
  4. Heat 2 tablespoons of the oil in a frying pan and cook the onion and chilli over a low heat for 6-8 minutes until soft.
  5. Combine the onion and chilli with the mash in a large bowl, season and mix evenly.
  6. Allow to cool slightly, then divide into 6 equal portions and shape into flat cakes.
  7. Place the flour in a bowl, the beaten egg in another and the breadcrumbs in a third.
  8. Dip each cake first into the flour, then in the egg and finally in the breadcrumbs.
  9. Fill a pan two-thirds full with oil and heat to 180C/350F or until a cube of bread added to the oil browns in 30 seconds.
  10. Deep fry the cakes for 2-3 minutes until golden brown and crisp, then drain on kitchen paper. Alternatively you can shallow fry them, carefully turning them on all sides until golden brown - takes a bit longer but just as tasty!
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