Korokke

Peel the potatoes, cut into large chunks and boil in salted water for 15–20 minutes, until they're easily pierced with a fork. Drain and dry the potatoes in the hot pot for 1–2 minutes.

Melt butter in a skillet, sauté the finely chopped onion for 4–5 minutes until soft, add the ground beef and cook for 6–8 minutes, breaking up any lumps. Season with salt, black pepper and soy sauce.

Roughly mash the hot potatoes, mix with the cooked beef and onion, and taste for salt. Let the mixture cool to room temperature, shape into 8 flat oval patties about 2 cm thick, and chill for 20 minutes so they hold their shape.

Set up three plates: one with flour, one with beaten eggs, and one with panko. Coat each patty in flour, dip in egg, then press firmly into panko to coat.

Heat vegetable oil to 170–180 °C in a deep skillet or pot. Fry the korokke in batches for 2–3 minutes per side until evenly golden brown, without overcrowding the pan.

Transfer the korokke to a wire rack or paper towels to drain excess oil, and serve hot.