Steps

1. Boil 300g potatoes until tender. [Key Tip!] After draining the water, mashing while hot will result in a smoother texture.
   🕒 00:26
2. Finely chop 150g onion and 25g carrot. [Key Tip!] The finer the chop, the better they'll soften when stir-fried, so don't worry if the pieces are a bit larger.
   🕒 00:39
3. Heat 1 tsp cooking oil in a frying pan and stir-fry the chopped onion and carrot over medium heat.
   🕒 01:08
4. Add 1/2 tsp salt while stir-frying, continue to cook until the onion becomes translucent, then remove from the pan. [Key Tip!] Adding salt helps release moisture, speeding up the cooking process.
   🕒 01:20
5. Add 80g ground pork to the same frying pan, add a pinch of salt and pepper, and stir-fry until cooked through.
   🕒 01:48
6. Mix the stir-fried vegetables and ground pork, then let cool slightly.
   🕒 02:18
7. Drain the boiled potatoes and mash them to your desired consistency.
   🕒 02:23
8. Combine the mashed potatoes with half of the cooled stir-fried ingredients.
   🕒 02:48
9. Once cooled, divide the combined mixture into 8 portions and shape them into balls. [Key Tip!] Shaping while warm makes the process easier. Ensure they are thoroughly cooled before coating.
   🕒 03:21
10. Store the remaining mixture in an airtight container in the refrigerator for up to 3 days, or freeze for later.
    🕒 03:45
11. In a bowl, beat 1 egg. Add 4 tbsp all-purpose flour and 2 tbsp water, then mix well until smooth to create the batter.
    🕒 04:42
12. Evenly coat the shaped croquettes with the batter.
    🕒 04:53
13. Place the battered croquettes into a bowl of panko breadcrumbs and shake the bowl back and forth to coat the croquettes without using your hands. [Key Tip!] Coating this way makes the croquettes less likely to break when fried and results in a firm crust.
    🕒 05:00
14. Once all croquettes are coated with panko, re-coat them and gently flatten them to make them easier to fry.
    🕒 05:29
15. Heat about 2cm of frying oil in a frying pan to medium-high heat (approx. 170-180°C) and place the croquettes in the oil. [Key Tip!] Overcrowding the pan raises the oil level, making it easier to fry even with a small amount of oil.
    🕒 06:13
16. Fry one side until golden brown, without touching them. [Key Tip!] Moving the croquettes while frying can cause the coating to peel off or create holes, potentially leading to bursting.
    🕒 06:34
17. Once one side is golden brown, flip the croquettes and fry until nicely browned.
    🕒 06:47
18. Once the entire croquette is a golden brown, remove from the oil. [Key Tip!] The ingredients inside are already cooked, so the croquettes are done when the surface is crispy.
    🕒 07:05
19. Reheat cooled croquettes in a toaster oven for about 5 minutes until crispy.
    🕒 07:58