Steps

1. Peel 600g of potatoes and remove any eyes.
   🕒 00:08
2. Cut the potatoes into bite-sized pieces.
   🕒 00:14
3. Finely chop 1/4 onion.
   🕒 01:01
4. Place the cut potatoes and water in a pot and boil over medium heat until tender.
   🕒 01:06
5. Heat oil (amount not specified) in a separate frying pan and stir-fry 100g of ground pork.
   🕒 01:07
6. Once the ground pork has changed color, add the onion and stir-fry until softened.
   🕒 01:19
7. Drain the boiled potatoes, return them to the pot, and mash them with a masher while evaporating the moisture. [This is the key!] Be careful not to overcook the potatoes or evaporate too much moisture.
   🕒 01:41
8. Mix the stir-fried ground pork and onion into the mashed potatoes.
   🕒 01:46
9. In a pot, add milk to taste, 20g butter, half a solid chicken consommé cube, 10g grated cheese, 2 tbsp sugar, and a pinch of white pepper, and simmer.
   🕒 01:49
10. Add the simmered seasonings to the potato and ground pork mixture and mix well.
    🕒 01:58
11. Once everything is mixed, transfer to a tray, let it cool to room temperature, and then chill in the refrigerator.
    🕒 02:03
12. Make the batter. In a bowl, combine 90cc water, 1 whole egg, and 80g all-purpose flour, and mix well until there are no lumps.
    🕒 02:14
13. Divide the cooled mixture into 5-6 portions and shape them into oval patties.
    🕒 02:15
14. Evenly coat the shaped croquettes with the batter.
    🕒 02:25
15. After coating with batter, immediately coat thoroughly with panko breadcrumbs (fresh) to taste. [This is the key!] Using fresh panko will result in a crispy finish.
    🕒 02:44
16. Add oil (amount not specified) to a pot and heat to 180 degrees Celsius.
    🕒 03:07
17. Once the oil reaches 180 degrees Celsius, add the croquettes and fry until golden brown.
    🕒 03:48
18. Place the fried croquettes on a wire rack to drain excess oil.
    🕒 03:59