METHOD:

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1. Peel potatoes and cut into quarter pieces.
   Then boil with enough water to cover them.
   Once cooked mash the potatoes
    

2. Fry finely chopped onions in a wok with 2 Tbsp vegetable oil until  soft and transparent
    

3. VEGETARIAN:  add in grated carrot, grated zucchini (squeeze out water first) and chopped mushrooms. Add salt, pepper and soy sauce. Once the mushrooms are cooked you can remove the heat (about 10 minutes).
   
   MEAT: add pork and fry till fully cooked. Then add in grated carrot and salt, pepper and soy sauce.
    

4. Combine fried vegetables/meat with the mashed potatoes. Taste and adjust seasoning if needed. 
    

5. Using a spoon and your hands create shapes with the korokke mix, I usually make flat circular shapes. Or if I have made both meat and vegetable korokke I will make two different shapes to know which is which.
    

6. Whisk one egg and mix in milk in a bowl.
    

7. Dust each korokke ball with flour. 
    

8. Then dip them in the egg and milk mixture and then immediately after completely cover them in panko bread crumbs.
    

9. Heat the vegetable oil to about 200 degrees celsius. You can check by dropping a bread crumb into the oil, if it sink to the middle and bubbles and then immediately rises to the top it is ready. 
    

10. Deep fry each korokke until golden brown.
     

11. Serve with wedge of lemon, lettuce and Japanese Okonomiyaki sauce