Japanese potato croquettes

By the GetYourMacros team · 31 August 2026

Savory baked potato cakes filled with lean beef and onion, coated in crunchy panko breadcrumbs.

• Time 25 min
• Course Main course
• Diet Omnivore
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 200 g Potatoes
• 130 g Lean beef mince (5% fat)
• 50 g Onion
• 25 g Panko breadcrumbs
• Soy sauce to taste
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel the potatoes, cut into chunks, and boil in salted water until tender, about 15 minutes.
2. While potatoes cook, finely chop the onion and sauté it in a pan with half the oil until translucent.
3. Add the lean beef mince to the pan and brown it thoroughly, then stir in the soy sauce and cook for 1 more minute.
4. Drain and mash the potatoes while hot, then mix in the cooked beef and onion until well combined.
5. Shape the mixture into oval patties and let them cool slightly so they firm up.
6. Coat each patty in panko breadcrumbs, pressing gently to make them stick.
7. Place on a baking sheet, drizzle with the remaining oil, and bake at 200°C for 15-20 minutes until golden and crispy.

Tips

• For an extra crunchy finish without frying, toast the panko in a dry pan for 2 minutes before breading the croquettes.
• These store perfectly in the fridge for 2 days and stay crisp if reheated in an air fryer or oven.

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