Steps

1. Boil 400g potatoes with skin on in water with added salt. [This is the key!] Boiling after peeling allows moisture to enter, resulting in a moist texture, so boiling with the skin on is recommended. Cook over low heat for about 40 minutes.
   🕒 00:42
2. Finely chop 100g onion.
   🕒 00:58
3. Heat vegetable oil in a frying pan, stir-fry the finely chopped onion over medium heat, and sprinkle with a little salt.
   🕒 01:01
4. When the onion becomes translucent, add 100g ground meat, season with salt and pepper, and slowly stir-fry until it turns brown.
   🕒 01:07
5. Drain the fried ingredients in a colander.
   🕒 01:18
6. Pierce the boiled potatoes with a skewer. If it slides in smoothly, it means they are cooked through, so remove them from the pot.
   🕒 01:24
7. Peel the potatoes while they are still hot and mash them to your desired consistency with a masher or wooden spoon.
   🕒 01:30
8. Add the stir-fried and drained ingredients to the mashed potatoes and mix gently.
   🕒 01:39
9. Taste and adjust seasoning with salt and pepper if it's too bland.
   🕒 01:43
10. If you feel something is missing, add sugar, nutmeg, and chicken bouillon powder to your preference.
    🕒 01:47
11. Shape into oval patties by hand.
    🕒 01:52
12. Coat the shaped croquettes evenly with all-purpose flour.
    🕒 02:01
13. Next, dip them in 1 beaten egg.
    🕒 02:06
14. Finally, coat them evenly with bread crumbs.
    🕒 02:10
15. Heat frying oil (vegetable oil) over medium heat until it reaches 160-170°C, indicated by bubbling when chopsticks are inserted.
    🕒 02:30
16. Add the croquettes to the hot oil. Adjust the heat to maintain 160-170°C as the temperature will drop.
    🕒 02:38
17. Fry for 5-7 minutes, turning occasionally, until they turn golden brown.
    🕒 02:44
18. Drain well after frying, plate, and serve.
    🕒 02:50