Turkey & potato korokke with curry sauce

Name: Turkey & potato korokke with curry sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200 g roast potatoes; 15 g unsalted butter; 1 onion, ½ finely chopped, ½ sliced; 2 leaves cabbage, finely chopped; 75 g cooked turkey, chopped; 1 tbsp white miso; ½ tbsp caster sugar; ¼ tsp fine sea salt; 25 g plain flour; 50 g panko breadcrumbs; 92 g pack S&B Golden Curry Sauce Mix; Sunflower or vegetable oil, for shallow frying; 250 g Kenji Sushi Rice; Shichimi togarashi & pickled ginger, to serve (optional)

Korokke are Japanese potato croquettes: big pucks of carby goodness studded with meat and veg, then coated in a crunchy panko crust. A great way to use up turkey and roasties.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g roast potatoes
15g unsalted butter
1 onion, ½ finely chopped, ½ sliced
2 leaves cabbage, finely chopped
75g cooked turkey, chopped
1 tbsp white miso
½ tbsp caster sugar
¼ tsp fine sea salt
25g plain flour
50g panko breadcrumbs
92g pack S&B Golden Curry Sauce Mix
Sunflower or vegetable oil, for shallow frying
2 x 250g Kenji Sushi Rice
Shichimi togarashi & pickled ginger, to serve (optional)

In a bowl, mash the potatoes well, adding a splash of water if needed, until smooth and soft enough to mould, but dry enough to hold their shape. Set aside. In a small pan, melt the butter over a medium-high heat and add the chopped onion and cabbage. Cook for about 8 minutes, stirring frequently, until the onion is translucent, then add the turkey and turn off the heat. Stir in the miso, sugar and salt, then tip into the potatoes and stir until combined. Chill in the fridge for at least 15 minutes.
Use your hands to shape the potato mixture into 4 big patties. In a wide bowl, whisk the flour with 100ml water to make a batter. Tip the panko into a separate wide bowl. Dip each potato patty in the batter, then dredge in the panko, packing it gently with your hands as you go to ensure even coverage and a nice, round shape. Put on a plate.
Prepare the curry sauce according to pack instructions, using the sliced onion, and keep warm. Pour enough oil into a wide, deep frying pan to a depth of about ½ cm and set over a high heat. Toss a few breadcrumbs into the oil – when they sizzle rapidly, the oil is hot enough to cook.
Add the korokke and fry for 4-5 minutes on each side, until light golden brown, then drain on kitchen paper or a wire rack. Cook the sushi rice according to pack instructions, then serve with the korokke and curry sauce. Enjoy with shichimi togarashi for spice, pickled ginger for acidity, plus some steamed okra or broccoli, if liked.

Typical values per serving when made using specific products in recipe