Ingredients : Serves 4 (16 pieces)

ingredients image
  • 6 potatoes, peeled, cut into chunks, soak in water for 5 minutes and drained
  • 1 onion, finely chopped
  • 1/2 tsp salt
  • freshly ground black peppercorns
    -----<to coat>-----
  • 6 tbsp plain flour
  • breadcrumbs
  • vegetable, corn or sunflower oil for deep-frying


  • Boil the potetoes and roughly mush them.
  • Heat 1 tsp of the oil and saute the onion for 5 minutes until softened.
  • In a large bowl mix togheter the mushed potatoes, Beef SOBORO, onion, salt and pepper.
  • Leave it cool for about 30 minutes.
  • Devide 16 pieces, let the air out and form into flat ovals.
  • Mix well the flour and 6 tbsp water with a small whisk. (Flour mixture)
  • Put the flour mixture for coating on one plate, and the breadcrumbs on another.
  • Dip each first in the flour mixture and then into the breadcrumbs, pressing to coat.
  • Heat enough oil to deep-fry in a large frying pan over a medium-high heat. Fry them a few at a time, for about 5 minutes, or until crisp and golden, then drain on kitchen paper.
  • Serve immediatly with shredded green cabbage.

served image

This recipe was first published on mizueandco.com in Oct. 2006.