Korokke – Japanese Croquettes
The Starchy type makes great for a great “hoku hoku” texture in Japanese Potato Croquettes because they are high in starch and low in moisture.
White Cream Filling
Meat potatoe filling
Ground beef or pork
Procedures : Melt the butter in a fry pan and add flour.
Add the milk and stir until the sauce becomes homogenous.
Wait until the white mass is very viscose and add the canned corn.
Give the cream into a rectangular dish and put it into the refrigerator for several minutes where it should become more solid.
Keywords: Korokke – Japanese Croquettes