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Snacks & sweets · Korean home cooking

Home-style vegetable potato croquettes

A familiar Korean home-snack style of potato croquette, filled with soft cooked vegetables and coated in crisp crumbs. No minced meat, cream or special sauce is needed.

60 min3 servings6 stepsDifficulty: Easy
Home-style vegetable potato croquettes

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Potatoes is unavailable

    Use instead
    Sweet potatoes
    Substitute quantity
    2 small sweet potatoesReference quantity: 300 g

    Boil until tender, drain well and mash without adding milk or water. The filling will be sweeter and may brown faster; keep the frying oil at 170°C.

  • Optional

    May be omitted. Skip chopping it and saute only the carrot; keep the other amounts unchanged.

  • Optional

    May be omitted. Saute the onion alone and keep the other ingredient amounts unchanged.

  • Essential

    Use this small amount only for softening the vegetables; the frying oil is listed separately.

  • Optional

    May be omitted for a less salty snack. Taste the cooked potato mixture before coating.

  • Optional

    May be omitted. Skip its preparation and addition and keep all other amounts unchanged.

  • Substitute available

    If Plain wheat flour is unavailable

    Use instead
    Cornstarch
    Substitute quantity
    2 level eating spoonsReference quantity: 16 g

    Dust on a thin layer before the egg. This replaces only the flour layer, not the breadcrumbs; the crust may be slightly more delicate.

  • Essential

    Beat well for the middle coating layer so the crumbs stick. The egg coating must be cooked before eating.

  • Substitute available

    If Dry breadcrumbs is unavailable

    Use instead
    Plain sandwich bread
    Substitute quantity
    2 slices, lightly toasted and finely crumbledReference quantity: 60 g

    Dry the bread first and let it cool, then crumble it finely. Use unsweetened bread without fillings. The crust will be a little coarser.

  • Essential

    Use a heavy high-sided pan about 24 cm wide. The oil should be about 1 cm deep and fill no more than one third of the pan; adjust the pan size rather than overfilling it.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Peel the potatoes and cut into small even chunks. Put in a saucepan, cover with extra water and boil for 12–15 minutes until a fork slides in easily. Drain thoroughly, then return to the warm pan off the heat for 1 minute so steam can escape.

    Peel the potatoes and cut into small even chunks. Put in a saucepan, cover with extra water and boil for 12–15 minutes until a fork slides in easily. Drain thoroughly, then return to the warm pan off the heat for 1 minute so steam can escape.

  2. Step 2

    Step 2: While the potatoes cook, finely chop the onion and carrot. Warm 1 small teaspoon of oil in a small pan and saute the vegetables over medium-low heat for 4–5 minutes until soft. Do not add water.

    While the potatoes cook, finely chop the onion and carrot. Warm 1 small teaspoon of oil in a small pan and saute the vegetables over medium-low heat for 4–5 minutes until soft. Do not add water.

  3. Step 3

    Step 3: Mash the drained potatoes without adding milk or water. Mix in the cooked vegetables, salt and pepper. Taste the cooked mixture before adding any egg coating. Spread on a clean plate and cool for 10–15 minutes until easy to handle and no longer steaming.

    Mash the drained potatoes without adding milk or water. Mix in the cooked vegetables, salt and pepper. Taste the cooked mixture before adding any egg coating. Spread on a clean plate and cool for 10–15 minutes until easy to handle and no longer steaming.

  4. Step 4

    Step 4: Divide the mixture into six equal portions. Shape each into a flat oval about 2 cm thick, pressing any cracks closed. If too wet to hold together, return to a dry pan over low heat briefly to remove moisture, then cool again; do not fry a loose wet mixture.

    Divide the mixture into six equal portions. Shape each into a flat oval about 2 cm thick, pressing any cracks closed. If too wet to hold together, return to a dry pan over low heat briefly to remove moisture, then cool again; do not fry a loose wet mixture.

  5. Step 5

    Step 5: Put flour, beaten egg and breadcrumbs into three separate shallow dishes. Coat each oval lightly with flour, shake off extra, dip into egg, then press breadcrumbs all around. Keep the coated croquettes on a clean dry plate.

    Put flour, beaten egg and breadcrumbs into three separate shallow dishes. Coat each oval lightly with flour, shake off extra, dip into egg, then press breadcrumbs all around. Keep the coated croquettes on a clean dry plate.

  6. Step 6

    Step 6: Heat 3 paper cups of frying oil to 170°C in a heavy high-sided pan about 24 cm wide, with oil no higher than one third of the pan. Fry three croquettes at a time for about 2 minutes per side, turning gently with dry tongs, until golden and the egg coating is fully set. Drain on a rack, let cool slightly and serve.

    Heat 3 paper cups of frying oil to 170°C in a heavy high-sided pan about 24 cm wide, with oil no higher than one third of the pan. Fry three croquettes at a time for about 2 minutes per side, turning gently with dry tongs, until golden and the egg coating is fully set. Drain on a rack, let cool slightly and serve.

03 / Enjoy your meal

Finished dish

Finished dish: Home-style vegetable potato croquettes
Home-style vegetable potato croquettes
Helpful tips

Makes six small croquettes, two per snack serving. This is a Korean home version of a croquette rather than a traditional Korean-origin dish. Keep the potato filling dry and close cracks before frying. An adult should handle the hot oil; keep water away and let the oil cool completely before handling. Refrigerate leftovers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat to 74°C before serving.

Enjoy every bite

How to enjoy it

Let the hot potato centre cool before serving, especially to children. Break one open and serve smaller pieces; no sauce is needed, so people can taste the potato and vegetables.

Serve it with