Curry Croquettes

Curry Croquettes

Curry Croquettes are one popular variation of the classic Japanese croquettes with a distinctly rich flavor. These Curry Croquettes are incredibly delicious and perfect for dinner or as a snack in bento lunch box.

I had the chance to take a short vacation in Japan last autumn. It had been an amazing experience for me, especially to try delicious dishes the country offered. One of the dishes I could not miss out during my journey there was Japanese croquette. Head to the frozen food and ready-to-take out aisles at any supermarket, or to the heated deep fried snack display cases at the convenience stores. I could pretty much find croquettes almost everywhere in Japan.

As simple as they sound, every bite of croquettes truly brings a comforting and satisfying feeling for me. They have crispy exterior on the outside and creamy mashed potatoes interior. They come in many variations and my favorite is currently the curry flavor. Today we are going to recreate Curry Croquettes with this recipe back in our kitchen.


About Curry Croquettes

The Curry Croquettes recipe was actually the adaption from my previous Beef Croquettes recipe. The ingredients and the process were the same, but with the addition of curry paste. Creamy mashed potato was combined with seasoned beef and curry paste. Then, the mixture was formed into patties and wrapped with crispy breadcrumbs coating before deep-frying them.

If you have done your research on how to make Curry Croquettes at internet, most recipes call for curry powder. I used Japanese curry roux instead of curry powder because it was what I had in my pantry. The solid roux is already made with all flavor packed inside which melts easily in hot liquid.

I added some hot water to dilute the curry roux into paste. Any added liquid will affect the whole consistency of the mashed potatoes. That was why my Curry Croquettes were little on the soft side. However, I made sure just to add as little as possible water so that the mashed potato could still hold the shape while being fried.


Tips For Making Curry Croquettes

The best tip I have for making these delicious Curry Croquettes is to make sure there is no any remaining liquid that will affect the whole consistency of the mashed potatoes and make it easier to be shaped. Firstly, you can do it by draining the cooked potatoes well and cooking them again to evaporate the remaining moisture. Secondly, strain and leave the liquid in the stir-fried beef mixture. Last but not least, do not add more water stated to dilute the curry roux into paste. The paste will be grainy at first. However, everything will be well incorporated at the end after combining it with the mashed potatoes mixture.

For more tips regarding making basic croquettes, please read my previous Beef Croquettes recipe.


More Japanese Curry Recipes

Do you love making dishes with Japanese curry? Here are some recipes to try at home:



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Curry Croquettes

Curry Croquettes are one popular variation of the classic Japanese croquettes with a distinctly rich flavor. These Curry Croquettes are incredibly delicious and perfect for dinner or as a snack in bento lunch box.

Course Appetizer, Side Dish, Snack
Cuisine Japanese
Keyword Fried Dish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8


  • 500 gr starchy potatoes peeled and diced
  • 1 tbsp oil
  • 1/2 onion finely diced
  • 1/2 carrot finely diced
  • 150 gr ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 egg
  • 2 cubes Japanese curry roux (45 gr) roughly chopped
  • 1/4 cup hot water (60 ml)
  • salt and pepper to taste


  • 2 eggs beaten
  • 1/2 cup all purpose flour (60 gr)
  • 2 cups breadcrumbs (180 gr)


  1. In a large pot of water, boil the potatoes until they become tender for about 10-15 minutes.

  2. While waiting for the potatoes, heat oil in a frying pan over high heat and add the onion and carrot to cook. After the carrot is cooked through, add ground beef and cook until browned and completely cooked. Season with salt and pepper. Set aside.

  3. After the potatoes are cooked, remove them from the heat and drain the water completely. Move the pot back to the stove and cook over low heat for a few minutes to remove the remaining moisture. Keep stirring, especially the bottom pot to prevent from burning. Turn off the heat.

  4. Mash the potatoes and set aside until they are cool enough to handle, but still warm.

  5. In a small bowl, combine roughly chopped curry roux with hot water to make curry paste.

  6. Add cooked beef mixture, curry paste, and egg into the mashed potatoes. Remember to discard any liquid left in the frying pan. Add some more salt and pepper to taste.

  7. Divide the mixture into 8 and shape them into an oval.

  8. Prepare three shallow dishes and put flour, beaten egg, and breadcrumbs separately. Drop them into flour lightly, then into the beaten egg and breadcrumbs. Set aside.

  9. When the oil is heated to 360 F/180°C, carefully drop them in several batches into the oil. Fry for about 3-4 minutes each side or until crispy and golden brown. Transfer to the wire rack or paper towel to drain while it cools. Best serve warm.


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