Miso Corn Cheese Korokke
600g potatoes, peeled and chopped
1 cup sweet corn kernels (canned or frozen/thawed)
1½ tbsp white miso paste
8 small cubes of mozzarella cheese (about 1.5cm each)
½ cup plain (all-purpose) flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
cooking oil spray
tonkatsu sauce, to serve
- Microwave the Potatoes Place the chopped potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover tightly with microwave-safe plastic wrap or a microwave-safe lid. Cook on High (1000W) for 14 minutes, or until the potatoes are completely tender when pierced with a fork. Carefully remove the cover (watch for steam), drain any excess water, and mash until smooth. Stir in the white miso paste and sweet corn kernels until well combined. Set aside to cool slightly.
- Shape the Korokke Divide the potato mixture into 10 x ¼ cup portions. Flatten a portion in the palm of your hand, place a cube of mozzarella in the centre, and carefully wrap the potato around the cheese, sealing it completely. Shape into a neat round patty. Repeat with the remaining mixture.
- Crumb the Korokke Set up a crumbing station: place the flour in one shallow dish, the beaten eggs in a second, and the panko breadcrumbs in a third. Coat each potato patty lightly in flour, dip into the egg (letting excess drip off), and finally press firmly into the panko to coat completely. Spray the crumbed korokke generously on all sides with cooking oil spray.
- Air Fry Place the crumbed korokke onto the air fry basket of the Panasonic NN-CD58, ensuring they are not touching. Select the Air Fry setting at 180°C and cook for 18 minutes, flipping halfway, until the exterior is deeply golden and crispy and the cheese inside is melted and hot.
- Serve Serve immediately while hot with tonkatsu sauce for dipping. Break one open to reveal the stretchy cheese centre!
- Notes: – Uncooked, crumbed korokke can be frozen in a single layer, then transferred to a zip-lock bag. Air fry directly from frozen, adding an extra 5-8 minutes to the cooking time. – This recipe was made using the 27L Combi Air Fry Convection NN-CD58.
