- 1 1/ 2 pounds russet potatoes
- 1/ 2 onion
- 2 carrots
- 3/ 4 cup ground meat substitute, optional, you can also substitute peas and corn
- 1/ 3 cup shredded vegan mozzarella
- Salt and pepper to taste
- 1/ 2 cup plant-based milk
- 1/ 3 cup all purpose flour
- 3/ 4 cup panko, or breadcrumbs
Boil a pot of water. Meanwhile, peel potatoes and slice into cubes. Add potatoes to the boiling water and cook for about 10 minutes, or until you can easily pierce the potatoes with a fork. Drain and set aside.
Peel and diced the onions and carrots. Add to a pan over medium heat with a splash of water or oil and cook until onions start are translucent. Season with a pinch of salt and pepper.
Add ground meat substitute to the pan and heat until cooked through.
Once the potatoes are cool enough to handle, transfer them to a large bowl and mash until smooth. Add a splash of plant milk.
Add in the ground meat substitute mixture and mix well. Add vegan cheese and mix till well incorporated.
Form the potato mixture into balls (I ended up with 15). Roll each ball in flour, dip in plant milk, then coat with panko. You may need extra flour or panko, depending on how big your korokke are.
Place the korokke in your air fryer, leaving a little space between each korokke so they aren’t touching each other. Spray the tops with oil. You will probably have to fry in two or three batches, depending on the size of your air fryer.
Air fry at 350°F for 20 minutes, or until golden and crispy. Serve with Japanese worcestershire sauce, ketchup, or plain. These are best right after they’re made, but leftovers can be reheated in the air fryer to crisp up.