Japanese Korokke (Potato Croquettes)...

Happy Friday with cheap and cheerful Japanese korokke! 🌸.

Potato Croquettes, or “Korokke” is a tasty beloved 🇯🇵 street eats that is deep fried with a panko-crust filled with a mashed potato, filling. Today, I made a popular version with add-ins of minced beef, carrot and onions. Korokke is one of those bento box compartment favourites, that Japanese home cooks love to pack for their kids lunch (handheld goodness)- popular with the working too!

The key is a golden crunchy shell yielding to a super fluffy potato filling! I've made croquettes with beef curry trading potatoes with cooked rice (scroll down below). Shaped into pucks or cylinders these are sure to be a hit with your family and friends!

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Use disposable gloves to make it less messy.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Can get messy! But so worth it!

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Nice crunchy crust!

My kids love this handheld snack/lunch!

Crunchy outside...

Soft and fluffy inside...

So beautiful!

I like to serve the croquettes with a side of finely shredded cabbage.

Eat on its own or dress it up with Japanese thick worcestershire sauce, kewpie mayo and a sprinkle of chopped green onions. Oishi!

You can shape croquettes into pucks or cylinders. Check out my recipe for curry beef rice korokke swapping mashed potatoes for cooked rice.

Japanese Curry Beef Rice Croquettes

Full Recipe:

Japanese Potato Croquettes (Korokke)
Makes 15 

5 to 6 medium starchy potatoes, about 1 lb.
1/2 lb. ground beef
1 medium onion, finely diced
1 medium carrot, finely diced
1 Tbsp. butter
Salt and ground pepper to taste
3 Tbsp. milk
Oil for deep frying

Coating:
1  egg, beaten
3  Tbsp. water
1  Tbsp. kewpie mayonnaise
4  Tbsp. flour
2  cups  of Japanese panko bread crumbs

Score the potatoes with an X on both sides (this will open up the skins while boiling to make it easy for peeling). Cook the potatoes in boiling water for about 20 to 25 mins. until soft. A skewer that can pierce through its centre means the potato is cooked.

Heat butter in a skillet over medium-high heat and add the onions, then beef and carrots to cook for five minutes until cooked through. Season with salt and pepper. Set aside.

Strain the water from the potatoes, peel them, place back in the pot and shake them around to rough up the outsides a little and mash until smooth. Add milk, mash and season with salt and pepper.

Add the cooked beef mixture to the mashed potato and combine well. Let cool and firm up for easy handling.

Divide the mix into 15 equal palm-sized flat ovals.

Combine the egg, water, mayonnaise, and flour in a small bowl to make the batter. Note: this can be messy. Use one hand for wet handling and the other for dry.

Coat each patty with batter, then place into the panko crumbs. Pat evenly to coat.

Heat deep frying oil in a pot until it reaches around 350°F. Oil is ready when a skewer inserted in it has bubbles shooting up its side. Fry each patty until golden brown and crispy. Now they are croquettes! Place on rack with paper-lined tray underneath to rest.

Serve croquettes with salad leaves or any side dish of your choice.

Frozen Grapes with Fruits From Chile...

I've been coming up with a variety of healthier snacks with the kids home, and one idea is to freeze grapes for a fun, cold, sweet treat everyone enjoys! Check out my video on instagram and facebook. This is a #partnership #ad with Fruits From Chile.

Watch the Video

But before I show you how easy it is, I want to tell you about these great grapes I got from my local store. This is a sable variety from Chile which is crisp and juicy with a tropical fruit aroma. Chile is located in the southern hemisphere, so they supply us with the summer fruits we miss when it’s cold here. You see this bloom on the outside? I always thought this was a residue from spray. But it's not! I learned it's actually a naturally occurring coating that is there to preserve grapes from decay. Just like we see on blueberries and plums. Awesome huh? Wash just before you are going to eat because when you wash away the bloom, the fruit gets softer much more quickly.

Rinse the bunch you are going to eat under cool running water for 30 seconds rubbing gently at the skins. I don't do any extra cleaning beyond what I've always been doing with my fruits and veggies. And for grapes, this is all you need to do.

For more info. on washing food, check out these links: 
Produce Safety by Canada.ca and a video on Safe Grocery Shopping and Washing.

I like to take the washed grapes off their stems, dry them, place in one layer on a non stick paper-lined tray and freeze until firm. Then I seal them in a Tupperware and take it out for the kids whenever they want some. 

Frozen grapes ❄🍇❄!!!

Kiiiiids.... come and get 'em! What do you think?

My sons love it although they have to get pass that frigid bite down. One says: Mmm... kinda taste like frozen candy! Summer is on it's way... Try making this delight with yours 😄

Disclaimer: This is a paid ad with Fruits From Chile #fruitsfromchilecanada.

Championing Fresh Produce Whatever I Do, Wherever I Go...

March is Nutrition Month! 🍎🍄🍅🥒🌶

So proud to share that my partnership with Produce Made Simple continues in 2020. They are a not-for-profit, educational campaign owned by The Ontario Produce Marketing Association (OPMA), whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario 🌈.

Look at this awesome team of food professionals, bloggers, cooks and influencers at our recent cooking event with Ontario apples which I sadly missed! See you and meet new faces at our next event 🤗. In the meanwhile, I am looking forward to bringing in-season delicious recipe inspirations and impart some cool fooducation along the way... 

Three culinary programs underway (with kids, adults and seniors) means more cooking; more food education; more stories and experiences to be shared over food together 🥢🍽🤗💞!

😃 Happy to be back partnering with Produce Made Simple to promote fresh Ontario produce. First up, them apples! We are in the heart of winter ❄ but Ontario still has the heart for local grown apples, to be enjoyed all year long. Take your pick from a range of sweet, semi-sweet to tart. Eat straight, or make into a variety of sweet or savoury dishes.
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Last month, 2020's crew of ambassadors had a fun Iron Chef two team competition event cooking up the not-so-secret ingredient- 🍎🍎🍎! We were all sent half a dozen different apples beforehand to get our apple juices flowing. Unfortunately, I couldn't be there. Both teams' results looked innovative and apple-licious 😍. Well done all 👏! For everyday, I buy different sweet apples to pack for my kids' school snacks and I also like to cook up semi-tart Cortland and McIntosh for homemade apple ketchup. How do you like 'em apples?

I tumble for ya' 🍎... right into classic Japanese curry which is more sweet than savoury. Pronounced as karé, this chicken curry contains onions, carrots, broccoli and potatoes, with the apples added in just before serving. Gala, Fuji and Red Delicious apple varieties are that perfect signature sweet crunchy addition.

Japanese Curry (Karé)

Serve with rice or Vietnamese baguette or thinned out in a broth with hearty udon!

My go-to curry in a hurry... Itadakimasu! 

Thrilled to be back cooking with these lovely moms in our new winter term at Fraser Mustard community kitchen's Parent Engagement Culinary Program thanks to funds from Sun Life to Michael Garron Hospital's Pediatric Kinesiology department. The emphasis is always on healthier, family-friendly, affordable and approachable dishes through a diverse multicultural lens. The best parts in each session are the conversations, stories and new learnings!

Had to share my Japanese curry and apple love with these lovely ladies to make for their families. They cook up South Asian curry such as biryani which is more savoury and can be super spicy. They really enjoyed this creamy, mild and sweeter curry profile. And was surprised at the convenient curry blocks that help turn over meal times faster with delicious curry seasonings and thickeners already in them. See more in this post. Them apples and cantaloupe was a unique complementary and welcomed touch to add more fruits to their families' eating regime. YaYaya!

If you've never tried Japanese curry, give it a whirl. It’s thicker and has a milder flavour than its popular Indian counterpart, and the real secret is … using a curry sauce from a box! Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do. Add a simple green salad, and you have a tasty complete meal for you and your family! OISHI!!!

We actually started our first session back with Mexican Chicken Tortilla Soup with all da fixins' and easy Korean Egg Dumplings that paired up for a comfort brunch on that cold morning ❄.

So much more to share and experience together as we continue to focus on nutritional & healthy cooking as well as adding a healthy living component advocating fitness and exercise 🧘‍♀️🤸‍♀️!

Egg Dumplings Korean-Style

Do you get sad in the winter? Try this colourful and festive Mexican chicken tortilla soup with black beans and corn to quell your winter blues.

Seasonal Affective Disorder, (SAD), is a mood disorder that people of normal mental health suffer from in the form of depression during the winter months. With the cold weather, being less active by staying indoors combined with less day light, it's no wonder. Read more about it on this post.

My mood is instantly picked up when I eat something nourishing such as this comfort hearty soup with warming spices of cumin and chili powder plus chopped jalapenos, the zestiness of cilantro and tang of fresh lime. I cheated with a good cantina thin tortilla chip crushed instead of frying my own strips for crunchy goodness. My kids are going to love loading up from the bar of toppings: red onions, avocado, green onions, cilantro, shredded cheese, lime wedges and hot sauce.

Mexican Chicken Tortilla Soup

My kids love the zesty flavours and warm spices. And the crunchy tortilla topping...Yum!

At this recent session, we addressed moms' concerns of providing a more balanced meal for their children as they tend to gravitate towards the carbohydrates. Sounds like a case of picky eaters. We delivered on three recipes- showcased zucchini two ways and beets in another. 

Other delicious ideas with zucchini- Zucchini noodles made with a spiralizer to replace pasta are cooked then topped with a simple tomato sauce. I also add shredded zucchini in my meat bolognese for pasta, in my meat mixture for tacos, homemade meatballs and noodle soups. And of course zucchini bread. 

The other side of the "picky eaters" coin is to highlight healthy grains in meals to replace carbs such as quinoa, farro, wheat berries or brown rice, which we will cover in a later session.

Zucchini Fritters (Korean-Style)
Makes about 12 fritters

1-1/2 lbs. zucchini (about 3 medium), grated
1/2 tsp. salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 Tbsp. chopped green onions, fresh chives or Korean chives
1 Tbsp. potato starch (adds crispiness)
Freshly ground black pepper
1/4 cup oil, divided for cooking in two batches

3 Tbsp. unseasoned rice vinegar
1 Tbsp. soy sauce
1-1/2 tsp. sugar
crushed red pepper flakes

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand ten minutes, then wring zucchini dry in a clean towel/paper towels. Meanwhile, mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved.

Place zucchini in a large bowl and gently mix in egg, flour, onions/chives, and cornstarch; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about three min. per side. Transfer fritters to a paper towel–lined plate. Serve with soy dipping sauce.

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Zucchini Fries

2 zucchinis
1 cup panko breadcrumbs
½ cup grated parmesan cheese (optional)
1 Tbsp. garlic powder
1 Tbsp. dried oregano or basil
1 tsp. each salt and ground black pepper
2 eggs

Preheat oven to 425°F (220°C). Cut zucchini into thin fries, pat dry and set aside.

In a large bowl combine panko, parmesan, garlic powder, dried herbs, salt, and pepper.

Whisk eggs in a shallow bowl. Dip zucchini in eggs, coating evenly, and then toss in crumb mixture (double coat for crispier results). Place on a baking sheet lined with parchment paper. Bake for 25 to 30 min. flipping halfway.

Zucchini Fritters and Zucchini Fries

Then we baked up beets in chocolate cake? You beetcha'...

Inherently sweet, beets cooked then pureed complement chocolate so well especially dark. And did I mention how gorgeous it turns when mixed together to a bright fuchsia colour, and bakes up just like red velvet ❤. As Produce Made Simple suggests, 1/4 cup puree replaces one egg in baking ✌.

I love Gwillimdale Farms beets 💞. Since you have to roast or boil beets until soft for an hour, cook up and puree more as it is perfectly freezable for the next few times you are craving this moist luscious with 🚫 guilt. My kids went gaga over it and admittedly so did I 😛!

Thank you to the inspiration of Simple Bites for her Chocolate Beet Snack Cake recipe. So timely, while on the topic of getting fruits and veggies in for fussier eaters during this week's cooking program with moms to make for their kids. Not only is this loaf perfect in sneaking in nutritious beets undetected, it is also a #zerowaste recipe- peels, trims and all. Double 🔥🔥.

Chocolate Beet Snack Cake or Loaf

I dropped a new word when I had my first bite-- IMPECCULOUS aka Impeccably Ridiculous!!

And more fresh produce at my 5th installment of my Asian Cooking Program with seniors. Filipino cuisine!

Tangy Chicken Asado is a tomato based variation of Philippines' likely national dish Adobo Chicken with both Chinese and Spanish influences. Cane vinegar, soy sauce and garlic is the signature flavour profile with the addition of bay leaves and black pepper for seasoning. Served over garlic fried rice, a simple side of lettuce and onions salad (with just salt and pepper), and some lovely Turon (traditional snack)- fried spring roll with plantain/banana and jackfruit filling drizzled with caramelized sugar... it was an appetizing comfort feast for our bellies and senses 🤗.

Filipino Tangy Chicken Asado

Enjoy my friends...

This week my second son Sebastien comes home asking to go Ovo Pescatarian for 40 days. He naturally gravitates to vegetables and fresh produce but wanted to make a meatless commitment ode to Lent. This requires a little forethought when preparing mealtimes, and one that should be readily adapted by me so that he sticks to his plan with us along the ride as an option. Seems like we will be riding a good ride  🤗.

Admiring the twisty curvy sweet green peppers!

Easy Three Ingredient Egg Dumplings...

Three ingredient egg dumplings 😛. Yes you heard right... essentially, all you need are eggs, sweet potato noodles and green onions to make this tasty handheld snack! Often, the best things in life are the simplest things. And eggs tend to draw us in with that winning combo of simple comfort 🥚.

I saw this on a Korean cooking youtube vid and was so enthralled by its easy deliciousness I had to make it asap! To season, simply add salt and pepper, or enliven the noodles with soy sauce, sesame oil and sugar. So many ways to customize- mix eggs with finely chopped carrots and corn. Place a cooked shrimp in its centre. Add chopped Asian herbs. Just ensure that your ingredients will cook through as the cooking time is quick. Cut finely or add in cooked. Spice things up by adding chopped red chilies or serve with sriracha. 

As a snack before after school classes, my sons went gaga! Nothing makes this mama happier than happy bellies! Excited of the reactions also with my social sharing, these will be on our Chinese New Year menu this weekend 😀.

Don't they look so-o appetizing?

Easy Three Ingredient Egg Dumplings

Makes 12

4 large eggs
1 small bunch of sweet potato noodles (about 60 g), cooked according to package directions
1 or 2 green onions, halved and chopped
salt and ground black or white pepper to taste
oil for pan-frying

or/ season cooked noodles with 2 Tbsp. soy sauce, 1 Tbsp. sesame oil and 2 tsp. sugar (mix well)
or/ season with 1 tsp. fish sauce

Cut the cooked noodles into small pieces about 1/2-inch in a medium bowl.

Add the eggs, onions and seasonings. Whisk well with a fork.

Heat oil in pan on medium heat. When hot, ladle about 1/3 cup egg mixture onto pan and spread into ovals. Work in batches, keeping the eggs from touching, cook until the bottom is golden brown about one minute. Using a spatula, carefully flip one oval side up to meet the other side (form into a half moon). Press slightly to seal and cook thoroughly for another minute or two more. 

So scrump!

This son could not get enough of egg dumplings. Eyes and mouth wide with delight!

Handheld portable comfort right there! 

Probably one of my most liked and commented food instagram posts of all times. Check out how to cook these.

Nom Nom 😃!

This guy likes his food spicy!

Full Recipe:

Easy Three Ingredient Egg Dumplings
Makes 12

4 large eggs

1 small bunch of sweet potato noodles (about 60 g), cooked according to package directions

1 or 2 green onions, halved and chopped

salt and ground black or white pepper to taste

oil for pan-frying

or/ season cooked noodles with 2 Tbsp. soy sauce, 1 Tbsp. sesame oil and 2 tsp. sugar (mix well) 

or/ season with 1 tsp. fish sauce

Cut the cooked noodles into small pieces about 1/2-inch in a medium bowl.

Add the eggs, onions and seasonings. Whisk well with a fork.

Heat oil in pan on medium heat. When hot, ladle about 1/3 cup egg mixture onto pan and spread into ovals. Work in batches, keeping the eggs from touching, cook until the bottom is golden brown about one minute. Using a spatula, carefully flip one oval side up to meet the other side (form into a half moon). Press slightly to seal and cook thoroughly for another minute or two more.