Potato zrazy in Japanese "Korroke";

Zrazy in Japanese is incredibly delicious. This is an ideal recipe if guests are on their way, but there are no hot snacks at home, because they are prepared quickly. In just half an hour, the hot dish is ready!

Necessary products:

- Potatoes - 600 g;
- Minced pork - 250 g;
- Peking cabbage - 50 g;
- Two green onion feathers;
- Sesame oil - 2 tablespoons;
- Chicken cube - 1 tablespoon;
- Soy.ponzu sauce - 4 tablespoons;
- White sesame seeds (calcined) - 2 tablespoons;
- Sesame paste - 2 teaspoons;
- Two eggs;
- Starch (corn/potato) - 2 teaspoons;
- Flour - 3 tablespoons;
- breadcrumbs - 50 g;
"He's raising me." oil - 230 ml.

Preparation:

1. Peel the potatoes, rinse well, boil until tender and puree.
Important! Do not add butter and milk to the mashed potatoes.
2. Crush sesame seeds.
3. For the dip sauce, stir until the soy is smooth.sauce, pasta and crushed seeds.
4. Beat the eggs in advance, not to foam with a fork. We need to preserve their structure.
5. Peeled garlic is crushed to a pulp using a press or three on a grater.
6. First, chop the cabbage and then cut into cubes.
7. Chop the green feathers.
8. Heat the sesame seeds in a frying pan.Fry the garlic paste over medium heat for about one minute.
9. Add the meat to the garlic and fry until it is half cooked, stirring so that it cooks evenly.
10. Add the chopped cabbage to the minced meat, stir and fry until the cabbage becomes soft.
11. Now add the greens, stir and fry for about 1 minute.
12. Knead the chicken cube into a powder, pour it into the total mass and stir so that the powder is evenly distributed throughout the minced meat.
13. Add the mashed potatoes to the minced meat, mix until smooth, remove from the stove and leave to cool.
14. We take three bowls: flour in the first, shaken eggs in the second, and breadcrumbs in the third.
15. Divide the meat dough into pieces and shape each one into an oval shape.
16. Roll the zraza in flour– eggs, and breadcrumbs.
17. Heat the oil in a frying pan.Fry the zrazy on both sides over medium heat. Fry the first side with the lid closed until golden brown, and the second side with the lid open until golden brown.
18. We put the eggs on a plate, and if there is a lot of oil on them, then we throw them into a colander so that all the excess oil is drained.
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