Japanese Croquettes (Korokke)

ngredients:
2–3 russet potatoes
2 carrots, finely chopped
1 red onion, finely diced
1 jalapeño pepper, chopped
1 tsp garlic powder
1 tsp paprika powder
Salt & pepper to taste
1 tsp dried herbs (I used oregano)
2 tbsp vegetable oil

For Coating:
All-purpose flour
1 beaten egg
Panko breadcrumbs

For Serving:
Tonkatsu sauce
Thinly sliced cabbage

1. Peel and boil the potatoes until fork-tender. Mash them, leaving a few small chunks for texture.
2. Heat oil in a pan and sauté the onion until soft. Add jalapeño and carrots with a pinch of salt; cook until tender.
3. Combine the sautéed veggies with the mashed potatoes. Add garlic powder, paprika, herbs, salt, and pepper; mix well.
4. Take a portion of the mixture, add some mozzarella in the center, cover it up, and shape into croquettes.
5. Coat each croquette in flour, then beaten egg, and finally panko.
6. Fry until golden and crispy.
7. Serve hot with shredded cabbage and tonkatsu sauce! ♥️