Vegan Croquettes (Korokke)

Vegan Croquettes (Korokke)

Vegan Croquettes (Korokke)

What’s not to love about fried mashed potatoes? This classic Japanese comfort food is perfect as a side dish or an entree all on its own. 

The pre-fried patties store well in the freezer, and if you have a few that you did fry but didn’t eat (which would be an accomplishment), stick them in the fridge and make a street food staple, the korokke sandwich the next day.

Since there are no animal products in this meal, note the call for vegan butter and coconut oil. These are there to help build up some fat for the mixture to clump up. If you prefer to leave them out, a few tablespoons of water will help the mixture stick together. 

Although it does take some time to prepare everything, the results are well worth it. There’s nothing quite like homemade (and kid-friendly) korokke.

Prep Time

1 ½ hours

Cook TIme

25 minutes




3 (8-10 palm-sized patties)


3 lbs russet/Yukon gold potatoes, peeled and quartered

1 medium onion, minced (do your best to not get any big chunks, it makes forming harder)

1 tbsp vegan butter

½ tsp coconut oil (optional)

Salt to taste

¾ cup all-purpose flour

Egg replacer (aquafaba, Bob’s Red Mill Egg Replacement, flax egg, etc.)

1 cup panko

Neutral oil for frying


  1. Place peeled, quartered potatoes in a large pot and add enough cold water to fully submerge.
  2. Boil potatoes until easily pierced with a fork.
  3. While potatoes are boiling, cook onions in a skillet over medium heat, stirring until onions brown and soften. Add in (optional) coconut oil and continue to stir.
  4. Drain potatoes and return them to the pot to allow excess moisture to evaporate.
  5. Give the potatoes a little shake. You’re looking for them to start looking shaggy.
  6. After a few minutes, mash them up with a hand masher. (Small chunks are OK.)
  7. Add onions and vegan butter and mix with a spoon until onions are distributed evenly and butter is melted. (Or add water in tablespoon increments until mixture starts to stick together if you choose the non-butter version)
  8. Allow mixture to cool before forming into korokke patties. This recipe will yield approximately 8-10 palm-sized patties. Place patties on a baking sheet. (You can cover them and stick them in the fridge if you are frying them later.)
  9. Prepare stations for breading process. 
  10. Put the egg replacement in a shallow bowl large enough for you to flip the korokke inside. Add a few tablespoons of water to thin it out — the mixture itself is just to help the panko adhere to the korokke, so it should not be thick. Whichever replacement you use, it should only need 1 “egg” worth.
  11. Add panko to a small baking sheet or in a deep food storage container.
  12. Flour the korokke on the baking sheet lightly.
  13. Put the korokke in the “egg” wash and flip, ensuring the entire patty has been coated.
  14. Bread the korokke, ensuring the entire patty has panko on it. 
  15. Add frying oil to pan and heat on medium heat to about 350º F (177º C). If you do not have a thermometer, test by tossing in a couple flakes of panko. It should start frying immediately. If they brown too quickly (less than a minute), turn the heat to medium low. 
  16. Place korokke in the pan carefully. Since all the ingredients are already cooked inside, all you are doing is browning the panko on the outside. 
  17. Fry in batches, placing finished korokke on a wire rack on top of some paper towels. 
  18. Serve immediately with tonkatsu sauce or Ella’s favorite, ketchup. 

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