Cut the potatoes into 3 cm cubes, soak them in a bowl of water, and drain. Add the potatoes in a microwave-safe bowl, cover with plastic wrap loosely, and microwave at 700W for about 5 and a half minutes.
Let the potatoes sit for about 5 minutes and mash them with the back of a fork until crumbly.
Cut the bacon into 1.5 cm cubes. Melt the butter in a skillet, and sauté the bacon carefully so that you don't burn it. ＊ Don't wipe out the skillet when you're done.
In a large bowl, combine all the ☆ ingredients. Add the Step 2 ingredients, the corn and the Step 3 bacon with the fat, and mix well.
Cut the cheese into 1 cm dice. You can cut the cheese neatly by pressing knife against the plastic wrap. This way, the cheese will not stick to the knife.
Add the cheese into the Step 4 mixture. Flip over the cheese wrap, and it should come out separated into the bowl without clumping up.
Divide the Step 6 mixture into 8 equal pieces and form them into round patties.
Heat the skillet from Step 3 over medium heat, add a little oil and sauté the panko until golden brown.
Coat the Step 7 patties with the sautéed panko by pressing the panko onto the patties.
Line up the Step 9 croquettes on a baking sheet, and bake in a toaster oven for about 15 minutes.
Once they are done, transfer onto a plate, while prying off the melted cheese from the baking sheet as you go with a spatula.
They are done. They are good even when they get cold.
Story Behind this Recipe
My parents sent me a lot of potatoes, so I made potato croquettes imitating TANITA restaurant's baked kabocha squash croquettes recipe. (TANITA a company that makes body scales and other scales, is also famous for providing healthy lunch menus in office cafeterias.)
＊ In Step 5, when you cut the cheese, be careful not to pull on the knife, otherwise it will cut right through through the plastic wrapper. ＊ I am using a 1000W toaster oven., just as a reference point. ＊ The cheese and the bacon add enough salty flavor.