Corn Cream Croquettes

Corn Cream Croquettes

This is an easy recipe for cream croquettes.
Since they're not deep fried, they're pretty healthy too.
They're good even when cooled, so pack them in bento lunchboxes.

Ingredients: 4 servings

Corn (or canned corn)
150 g
15 g
Consommé cube
All-purpose flour
1 1/2 tablespoons
150 ml
2 pinches
Salt and pepper
A pinch of each
● Panko
25 g (1/2 cup)
● Vegetable oil
1 tablespoon


1. Combine the panko and vegetable oil in a heatproof container. Microwave for 3 minutes at 600 W. Stir the mixture every minute while microwaving.
2. When using canned corn, drain well in a sieve. Chop the onion finely. Crush the consommé cube. Beat the egg.
3. Heat butter in a frying pan and saute the onion. When it's golden brown, add flour and consommé and cook until it's no longer floury.
4. Add milk little by little and continue simmering until thick, stirring occasionally. Add corn. When the mixture is heated through, adjust the taste with salt and pepper.
5. Remove from heat. Add beaten eggs and stir while it cooks in residual heat. Set it aside to cool.
6. When it has cooled, divide into 4 portions and chill in the refrigerator for an hour. I usually chill it in the covered frying pan.
7. When the mixture has chilled and hardened, form into balls with a wooden spoon. Scatter on the panko directly to coat the corn mixture. Shape it into whatever size you prefer.
8. Transfer to grilling plates and grill both sides for 10 minutes to finish. When using a regular oven, bake in a preheated oven set to 250°C (482°F) for about 15 minutes.
9. You can also coat them with uncooked panko and deep-fry your croquettes in hot oil until golden brown. The patties may crack open, so watch out.
10. Here are my non-fried croquettes. The croquettes in the profile photo were deep-fried.

Story Behind this Recipe

I wanted to make some creamy croquettes stuffed with corn.