Vegan MoFo Iron Chef – Mashed Potatoes: Cranberry Red & purple potato, spinach, & shiitake korokke!
Sunday, November 7, 2010 6 Comments
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.
» 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.
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.
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!
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.
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!
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