Cook potatoes by boiling, steaming or microwaving. I cut the potatoes and boiled them.
Mash the potatoes, add milk, salt, butter and pepper, then mix. If you boiled the potatoes, make sure they're drained well.
Form the mashed potatoes into balls, a bit bigger than ping-pong balls, and let cool. Add milk if they're difficult to form.
Add the ＊ ingredients into the bowl, mix well to avoid lumps from forming. It should be a thick consistency.
Coat the potato balls with Step 5 and roll in panko. Coat well with panko all over.
Deep fry in heated oil. Don't crowd the pan, otherwise the croquettes will burst.
Story Behind this Recipe
To retain the potato flavor, I eliminated the other ingredients! I first made this dish for the Moon-viewing festival. But it was well-received by my family that I always shape croquettes into balls like this.
Make sure that the coatings of flour and panko sticks to the potato balls. When forming the balls, squeeze hard as if you're squeezing the air trapped inside! Squeeze the balls once more before deep frying to prevent them from exploding when dee-frying.