This air fryer vegan korokke is the ultimate guilt-free comfort food. Crispy, hearty, and cheesy, just like traditional Japanese korokke, but made with 100% plant-based ingredients.
Peel potatoes and slice into cubes so they cook faster. Add potatoes to a pot of water and bring to a boil. Cook for about 10-15 minutes, until you can easily pierce the potatoes with a fork. Drain and set aside.
Peel and diced the onions and carrots. Add to a pan over medium heat with a splash of water or oil and cook until onions start to turn translucent. Season with a pinch of salt and pepper.
Add vegan beef to the pan and heat until no longer frozen.
Once the potatoes are cool enough to handle, transfer them to a big bowl and mash until smooth. Add flax egg and a splash of plant milk if needed.
Add in the vegan beef mixture and mix well. Add vegan cheese and mix till well incorporated.
Mix together plant milk and cornstarch. Form the potato mixture into balls (I ended up with 15). Roll each ball in flour, dip in milk mixture, then coat with panko. You may need extra flour or panko, depending on how big your korokke are.
Place the korokke in your air fryer, leaving a little space between each korokke so they aren't touching each other. Spray the tops with oil. You will probably have to fry in two or three batches, depending on the size of your air fryer.
Air fry at 350°F for 15-20 minutes, or until golden and crispy. Serve with Japanese worcestershire sauce, ketchup, or plain. These are best right after they're made, but leftovers can be reheated in the air fryer to crisp up.