Cook the potatoes

• Boil the potatoes in salted water until tender.
• Drain well and let the steam escape.

Mash and season

• Mash the potatoes until smooth.
• Stir in the butter, salt and black pepper.

Shape and fill

• Flatten a portion of mash in your hand and place a piece of brie in the centre.
• Close the mash around the brie and shape into an oval korokke.

Chill the korokke

• Place the shaped korokke on a tray and chill so they hold their shape.

Coat the korokke

• Roll each korokke in the flour.
• Dip in the beaten eggs, then coat generously with panko.

Deep fry

• Heat the frying oil to 170 °C.
• Fry the korokke in batches until deep golden and crisp.
• Drain on a cooling rack.