Peel the potatoes and cut into 2 cm cubes. Place into a heat-resistant container (or silicone steamer) and cover with a lid (or with plastic wrap).
Microwave Step 1 at 600 W for 2.5 minutes. Leave for 1 minute to steam and mash.
Combine the soybean pulp to the potatoes from Step 2. Divide into 5 cm portions.
Breading: Place the beaten egg, cake flour, and water into a bowl. Mix without forming lumps.
Coat the croquette fillings from Step 3 with the coating from Step 4. Coat with panko.
Heat the frying oil and deep-fry Step 5.
For the simmered okara, see Recipe ID: 1874552.
Story Behind this Recipe
I had leftover simmered okara, so I used it to make croquettes the next day.
Step 3: Make sure to tightly form the shapes so that the croquette fillings don't fall apart. Step 4: If the coating is too thick, add in a little bit of water at a time. If it's too watery, add in a little flour at a time to adjust the thickness.