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Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped like a flat patty. They are generally called (ingredient) Korokke. For example, those using beef would be called gyuniku korokke, those using shrimp, ebi korokke, etc.. Those using white sauce may also be called Cream Korokke. They are also available in curry flavor.
Korokke can be eaten as is, and are sometimes sold wrapped in paper at stalls. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called Korokke pan (pan being bread in Japanese).
See also 
- "Curry Korokke". Japanesefood.about.com. 2009-04-10. Retrieved 2012-11-17.
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