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Place the potato cubes in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Season with salt and pepper.
Take a portion of the mixture and shape it into oval or cylindrical patties, about 1 inch thick.
Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with panko.
Coat each korokke patty in flour, then dip it in the beaten egg, and finally coat it in panko.
Heat vegetable oil in a large skillet or frying pan over medium heat. Fry the korokke patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the korokke from the oil and drain on paper towels to remove excess oil. Serve hot with tonkatsu sauce.
Combine 1 tablespoon soy sauce, 2 tablespoons Worcestershire sauce, ¼ cup ketchup, 1 tablespoon mirin, ¼ teaspoon minced ginger, and a pinch of black pepper to make katsu sauce.