Japanese > Starters > Kani Cream Korokkes

Kani Cream Korokke with Spinach Recipe

Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1/2 cup of cooked spinach, chopped
- 1/2 cup of crab meat, shredded
- 1/4 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 cup of panko breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying

Special equipment needed:
- Large pot for boiling potatoes
- Large mixing bowl
- Medium mixing bowl
- Frying pan
- Slotted spoon

Step-by-step instructions:

1. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a large mixing bowl.

2. Add the chopped spinach, shredded crab meat, heavy cream, all-purpose flour, and salt and pepper to the mashed potatoes. Mix well until all ingredients are combined.

3. Form the mixture into small patties or balls, about 2 inches in diameter.

4. Dip each patty or ball into the beaten egg, then coat with panko breadcrumbs.

5. Heat vegetable oil in a frying pan over medium-high heat. Fry the patties or balls until golden brown on both sides, about 3-4 minutes per side.

6. Use a slotted spoon to remove the korokke from the frying pan and place them on a paper towel-lined plate to drain excess oil.

7. Serve hot with your favorite dipping sauce.

Preparation time: 20 minutes
Cooking time: 15 minutes
Medium-high heat for frying
Serving size:
Makes 8-10 korokke

Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 19g
Protein: 6g

Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Shrimp or lobster can be used instead of crab meat.
- Almond milk can be used instead of heavy cream for a dairy-free option.

- Add diced onions or garlic for extra flavor.
- Mix in chopped herbs like parsley or cilantro for a fresh taste.
- Use different types of seafood for a variety of flavors.

Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the korokke from absorbing too much oil.
- Use a cookie scoop to make uniform-sized patties or balls.
- Chill the mixture in the refrigerator for 30 minutes before forming into patties or balls for easier handling.

Storage instructions:
Store leftover korokke in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat korokke in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Arrange the korokke on a platter and garnish with chopped herbs or a sprinkle of paprika.

Chopped herbs, paprika, or a drizzle of sriracha sauce.

Serve with a side of steamed rice and a salad for a complete meal.

Suggested side dishes:
Steamed rice, mixed greens salad, or miso soup.

Troubleshooting advice:
- If the korokke fall apart while frying, add more flour to the mixture to bind it together.
- If the korokke are too dry, add more heavy cream to the mixture.

Food safety advice:
Make sure the seafood is cooked thoroughly before adding it to the mixture.

Food history:
Korokke is a Japanese dish that originated from the French croquette.

Flavor profiles:
Creamy, savory, and crispy.

Serving suggestions:
Serve as an appetizer or a main dish.

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Region: Japanese

Taste: Crispy, Creamy, Savory, Umami, Herbaceous