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Dans la lune

February 8, 2017

Cabbage croquette

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Cabbage croquette - korokke

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Cabbage croquette - korokke

Ingredients

- Ingredient A -

  • 350g minced pork
  • 1 cabbage (740g) - finely chopped and drain well
  • 4 garlic cloves - finely chopped
  • 20g fresh ginger - finely chopped
  • 1 egg
  • 30g bread crumbs
  • 1 tsp fine salt
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp white sesame
  • 30g corn starch

For the breading

  • 5 tbsp flour (approx)
  • 1 egg + 2 tbsp milk
  • 80g panko/bread crumbs (approx)

For the sauce

  • 1 tsp soy sauce
  • 1/2 tsp honey
  • 1/2 tsp white sugar
  • 1/2 tbsp ï½—orcestershire sauce

Instructions

  • 1. In a large bowl add all the ingredient A and mix them until everything is combined well.
  • 2. Using your hands, shape them into balls.
  • 3. Dredge each ball in order into flour, egg, and panko (bread crumbs). Meanwhile make the sauce : in a small bowl, add all the sauce ingredients and mix. Set aside.
  • 4. Heat the oil in a frying pan over medium heat around at 170C degree. Fry the patties for 3-4 minutes turning with tongs each side, until crisp and golden brown. Transfer to paper towel-lined plate.
  • Serve hot with the sauce for dipping.
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