Potato & Corn Cream Croquettes

Potato & Corn Cream Croquettes

I love cream croquettes but they're rather a bother to make. By using the microwave to its fullest, I was able to make it a lot easier. The only step you can't do with the microwave is the deep frying though.

Ingredients: 8 croquettes

Potatoes (baking type recommended)
2 to 3 (a bit less than 300 g)
Corn kernels (canned or frozen)
130 g
1 1/2 tablespoons
1/2 cup (100 ml)
◎ Butter
1 tablespoon
◎ Soup stock granules
1 teaspoon
◎ Salt
1/4 teaspoon
◎ White pepper
a small amount
Flour, eggs, panko
As needed
Oil for deep frying
As needed


1. Put the flour in a heatproof bowl. Add the milk little by little, stirring constantly so no lumps form.
2. Microwave without covering it for 90 seconds at 500 W. Add the ◎ ingredients and mix well. The béchamel sauce is done.
3. Wash the potatoes and wrap them, unpeeled, with plastic wrap. Microwave for 5 minutes. When a toothpick goes through them easily, they're done. Peel while still hot, and mash up with a fork.
4. Mix the potatoes and béchamel sauce with the corn kernels (drain beforehand if using canned).
5. Form into oval patties. If you divide the mixture into 8 portions, I think they'll turn out to be the perfect size, but you can vary this to your liking.
6. Coat the patties with flour, beaten egg and panko in that order.
7. Deep fry.
8. Done! These are flavored very well, so try them out first without added sauce to begin.

Story Behind this Recipe

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes.