Vegan MoFo Iron Chef – Mashed Potatoes: Cranberry Red & purple potato, spinach, & shiitake korokke!

Vegan MoFo 2010!

Welcome to day 7 of Vegan MoFo! This week’s Vegan MoFo Iron Chef challenge was mashed potatoes. My original idea was to veganize potato rolls, but I ended up not having enough time to do the double rise, so I looked to the east and decided to make a spin on korokke, a popular Japanese street food. Korokke is a flat, breaded and fried patty that is usually made with mashed potatoes and minced meat — clearly, this is a take on the croquette, but the Asian influence sounded really good. Rather than going the faux-meat route, I decided to veg it up with shiitakes and spinach!
I bought everything in this recipe from the West Allis Farmers Market: beautiful Cranberry Red and purple potatoes, freshly-picked spinach, and 100% local shiitake mushrooms.

Cranberry Red & purple potatoes

shiitakes & spinach

» 1 lb (8-10 small) potatoes, peeled & chopped
» 6 shiitake mushrooms, stemmed & chopped
» 1 c spinach, stemmed & chopped
» garlic or garlic powder, to taste
» soy sauce, to taste
» sesame oil, to taste
» unsweetened soy milk, for breading
» panko breadcrumbs, for breading
» peanut or canola oil, for frying

Boil potatoes in salted water until very tender, about 30 minutes, and drain in colander, reserving about 1/2 cup of the cooking water.

boiled Cranberry Red & purple potatoes

Mash potatoes with cooking water as needed, then salt to taste. Set aside.
Sauté spinach in sesame oil with a splash or two of soy sauce and garlic until wilted, about 2-3 minutes. Add spinach to mashed potatoes and stir to incorporate.
Fry shiitake mushrooms in canola oil with a splash or two of soy sauce until golden brown, about 5 minutes. Add to mashed potatoes and spinach mixture and stir to incorporate.
Form small patties of the potato-spinach-mushroom mixture with your hands.

korokke, pre-breading

Dip each potato patty in soy milk and dredge in panko. Note: These are very fragile, so be careful that they don’t fall apart in their soy milk bath or while you’re frying!

korokke, post-breading

Pan fry or deep fry patties in batches until firm and golden brown, about 6 or 7 minutes on each side, and store completed korokke in a 200F oven to keep warm.

korokke, frying

This recipe makes about 12 korokke.
Serve with tonkatsu sauce as a side or on a bed of soba, somen, or ramen noodles as an entree. Enjoy!

potato, spinach & shiitake korokke with tonkatsu sauce

P.S. These were some of my favorite MoFos from today:
» Wasabi Peas: Apple Crumb Cookies
» Seitan Is My Motor: Cranberry-Chocolate Tartelettes
» Tasty Planet: Spicy Gardein “Beef” Stir-Fry Topped With Scallion and Coriander
» Flyaway Vegan: Curried Winter Squash, Pan Seared Hearts of Palm, Brussels Sprouts, Smoky Tofu, and Carrot Pickle
» Vegan Eats & Treats: Haitian Banana-Lime VooDoo Tofu
» Macho Pineapple: Sweet Potato Tots
» Messy Vegetarian Cook: Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream

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6 Responses to Vegan MoFo Iron Chef – Mashed Potatoes: Cranberry Red & purple potato, spinach, & shiitake korokke!

  1. Kip says:

    Potatoes, spinach, shiitakes, and deep fry. Really, how could that ever not be full of win?

  2. Christopher says:

    Korokke look and sound incredible. I will definitely try these some day. PS-thanks for the shoutout!

  3. Pingback: Vegan MoFo #6: Iron Chef Mashed! at Don’t Eat Off The Sidewalk!

  4. Mo says:

    Those look so crunchy and delicious!

  5. christina says:

    That last picture is the very definition of food porn. Oh, my God.

    And the first picture? How cute are the little purple polka dot potatoes? I didn’t even know cranberry red potatoes were a thing. Amazing.

    I would eat these every day, if I could.

  6. Wow! I have a co-worker who grew up in Japan. I am always trying to find fun vegan things for her to try. She is 1/2 Japanese and 1/2 Irish. This is kismet!

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