Starter
Brie-Filled Potato Korokke
1 hServes 6Nutri-Score C€€
C
1 h
1 hBrie-Filled Potato Korokke
what you need
Ingredients
potatoes (peeled, cut into chunks)Produce800 g
brie (cut into small pieces)Dairy150 g
butter (melted)Dairy20 g
saltSpices5 g
black pepper (ground)Spices2 g
flour (for coating)Pantry60 g
eggs (beaten)Dairy2 pieces
panko breadcrumbsBakery120 g- frying oil (for deep frying)Pantry800 ml
per serving
Nutrition
242kcal
- Carbs
- 32 g
- Proteins
- 6 g
- Fat
- 10 g
what you’ll use
Tools
Stockpot
Mixing bowl ×3- Potato masher
Frying pan
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Cook the potatoes
- Boil the potatoes in salted water until tender.
- Drain well and let the steam escape.
- Step 2
Mash and season
- Mash the potatoes until smooth.
- Stir in the butter, salt and black pepper.
- Step 3
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.
- Step 4
Chill the korokke
- Place the shaped korokke on a tray and chill so they hold their shape.
- Step 5
Coat the korokke
- Roll each korokke in the flour.
- Dip in the beaten eggs, then coat generously with panko.
- Step 6
Deep fry
- Heat the frying oil to 170 °C.
- Fry the korokke in batches until deep golden and crisp.
- Drain on a cooling rack.