Steps

1. Peel the potatoes and cut them into bite-sized pieces.
   🕒 01:41
2. Place the cut potatoes in a pot, add enough water to cover them, then add approx. 1 tsp salt. Bring to a boil over medium heat.
   🕒 02:12
3. Once boiling, reduce heat to medium-low and simmer for 8-10 minutes, or until a skewer can easily pierce through the potatoes. [Key Tip!] Boiling the potatoes from cold water with salt enhances their sweetness.
   🕒 02:54
4. While the potatoes are boiling, finely chop the onion.
   🕒 03:09
5. Heat 10g salted butter in a frying pan over medium heat. Once melted, add the 1/2 chopped onion and a pinch of salt and pepper (to taste), then sauté.
   🕒 03:28
6. Once the onion is mixed with the butter, increase the heat to medium-high and sauté for about 3 minutes until slightly browned. [Key Tip!] Sautéing the onions a bit more thoroughly enhances their umami.
   🕒 03:50
7. Return the heat to medium and add the 150g ground pork and beef mix. Sprinkle with salt and pepper (to taste) and sauté.
   🕒 04:18
8. Once the meat is cooked, add 1/2 tbsp mirin (sweet rice wine) and 1 tsp soy sauce, and stir-fry for about 1 minute until the flavors are well incorporated. Transfer to a tray and let cool.
   🕒 04:28
9. Once the potatoes are tender, drain the water and return the pot to medium heat. Mash the potatoes with a spatula or wooden spoon while evaporating any excess moisture. [Key Tip!] Thoroughly evaporating moisture from the potatoes makes them fluffy and prevents them from falling apart.
   🕒 04:52
10. Add 2 tbsp milk to the mashed potatoes and continue to cook over heat for another 30 seconds to evaporate moisture. [Key Tip!] Adding milk results in a richer flavor.
    🕒 05:52
11. Add the sautéed ground meat and onion mixture to the pot with the potatoes. Stir well over medium heat for about 1 minute, ensuring any remaining moisture is evaporated.
    🕒 06:16
12. Spread the cooked croquette filling onto a tray and cover tightly with plastic wrap, ensuring it touches the filling. Allow to cool completely.
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13. Divide the cooled croquette filling into 8 portions. Shape them into oval forms, pressing out any air pockets.
    🕒 07:28
14. In a separate bowl, crack and whisk 1 large egg. Evenly coat each shaped croquette with all-purpose flour (as needed).
    🕒 08:12
15. Dip the flour-coated croquettes into the beaten egg, then coat them thoroughly with panko breadcrumbs (as needed). Reshape them to ensure there are no cracks.
    🕒 08:44
16. Pour frying oil (as needed) into a pot, enough to half-submerge the croquettes. Preheat the oil to 170℃ (338℉).
    🕒 09:20
17. Once the oil is at the correct temperature, carefully place the coated croquettes into the hot oil.
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18. Do not touch the croquettes after placing them in the oil. Fry until they are golden brown, then flip them over. Fry for a total of approximately 2-3 minutes.
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19. Once fried, remove the croquettes from the oil and drain any excess oil. They are ready to serve. [Key Tip!] If the croquettes are too thick and don't heat through to the center, you can slightly indent the center while frying to help with even cooking.
    🕒 10:15