Here's a korokke recipe that I invented (or at least I didn't get it from anywhere, which doesn't mean that somebody else didn't think of it before!).
I'm entering this as part of the vegetarian bento contest.
Right, to the recipe itself!
Two medium-size beetroot
200g cannellini beans (cooked; I had mine out of a tin)
One egg, beaten
Peel and quarter the beetroot, and steam them. Once they’re cool, puree along with the beans, and season with salt (generous is good here). If the mixture is too sloppy or soft, add flour or panko until it is the right consistency to hold its shape.
Form patties out of the mixture – because it can be quite sloppy, the patties can be quite delicate, so small ones (start with a ping-pong ball size scoop) are easier to handle. Coat them in flour, then the beaten egg, and finally the panko.
Either deep fry them, or fry in a pan with enough oil to come halfway up the side of the korokke.
Drain on kitchen paper.
I was going to eat these with tonkatsu sauce, but when I tried one, they were quite sweet on their own so I didn't.
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