Sauté the ground pork in a frying pan without oil. Once cooked, set it aside on top of a paper towel to remove some excess fat.
Wipe off any residue in the frying pan with paper towel, add 1 tablespoon of vegetable oil and sauté the minced onion and carrot.
Put the ground pork back into the pan, add all the ingredients from ✩ and sauté until the liquid evaporates.
Wait until the potatoes are boiled and cooked through.
Boil the potatoes in salted water. Drain once they're cooked through.
Mash up the potatoes while they're hot. Add the mixture from step 4 and combine well.
Put it into a shallow container, flatten to let it cool.
Divide it into 12 portions while it's still warm after cooling. I doubled the recipe in this picture so it looks divided into 24 portions. For you cooks out there, please do so into 12 portions.
Once divided into 12, mold them all into barrel-shaped portions before they cool down. Once this is done, cool them down completely since this makes it easier to apply coating.
Coat these with flour, egg, and panko in that order.
Deep-fry with plenty of oil. Stick cooking chopsticks into the pot, and make sure it's ready for frying once you put a pinch of panko after it starts bubbling.
Place the croquette on a skimmer ladle etc., then lower the ladle itself into the oil and deep-fry.
The croquette will turn golden brown fairly quickly, so take it out at the right point. It may seem like a bother, but with this method you can fry up each croquette beautifully. (Of course you can use any frying method you prefer!)
I made 24 croquettes this day. I coated the ones in the back with panko mixed with parsley.
The seasoning is relatively light. If you prefer a stronger taste, please try adding 1 tablespoon of consommé granules at step 6 after tasting.
Homemade croquette is my mom's specialty. Nowadays I make it myself but I sometimes have a craving for my mom's croquette. This croquette is different from what I can recall with my mom's version, but I made it Western-style.
Make sure to shape the croquettes while the mixture is still warm, since it'll be hard to do so once it's cool. However you can add the breadcrumb coating when the formed croquettes have cooled down completely. Anyone can fry these successfully if they're done a few at a time!