Peel the satoimo rather thickly and boil. When it's cooked after about 15 minutes, transfer to a bowl and mash.
Combine the satoimo from Step 1 with ham and cheese. Add miso. Season with salt and pepper if necessary, and mix together well.
Form the mixture from Step 3 into bite-sized balls. Dredge with flour, beaten eggs and panko, and deep-fry for 4-5 minutes in 170℃ oil.
When the croquettes seem to be drained of their excess moisture and feel a bit lighter, drain the oil well and enjoy! Serve with sauce or mayonnaise. Thick and sticky satoimo and melting cheese pair really well together.
Story Behind this Recipe
I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!
＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved.