Steps

1. Peel 500g of potatoes with a peeler.
   🕒 01:12
2. Cut the potatoes into 4-6 pieces.
   🕒 01:16
3. Place the cut potatoes in a pot and add enough water to cover them.
   🕒 01:25
4. Add 1 heaping tsp of salt to the pot and bring to a simmer over medium heat.
   🕒 01:49
5. Once boiling, reduce heat and boil the potatoes until a bamboo skewer can easily pierce them.
   🕒 02:02
6. Once cooked, turn off the heat, drain thoroughly in a colander, and discard the water. Use the same pot.
   🕒 02:34
7. Finely chop 1/2 onion.
   🕒 02:48
8. Heat 1 tbsp of vegetable oil in a frying pan over medium-high heat.
   🕒 02:51
9. Add the onion to the frying pan and stir with a wooden spatula until lightly colored.
   🕒 03:04
10. Once the onions have softened and started to color, reduce heat to very low and slowly sauté for 8-10 minutes until they turn a deep, almost golden brown to bring out their sweetness.
    🕒 03:35
11. Add 100g of mixed ground meat and 10g of butter to the browned onions.
    🕒 04:21
12. Stir while breaking up the mixed ground meat to prevent it from clumping.
    🕒 04:33
13. Once the mixed ground meat has changed color and is cooked through, turn off the heat and add 3 pinches of salt, 2 pinches of sugar, and a generous amount of pepper. Mix everything well.
    🕒 04:54
14. Return the drained, boiled potatoes to the original pot and mash them to your desired consistency with a potato masher or similar tool.
    🕒 05:52
15. Transfer the mashed potatoes to the frying pan with the sautéed onions and ground meat.
    🕒 06:43
16. Mix the potatoes, onions, and ground meat, mashing them together. Make sure to incorporate all the flavorful bits stuck to the sides of the pan.
    🕒 07:05
17. Once the mixture is well combined, flatten it evenly in the frying pan and divide it into 8 portions.
    🕒 07:54
18. Scoop out each portion of the mixture and shape them into oval patties.
    🕒 08:14
19. Prepare 2 tbsp of all-purpose flour in a shallow dish. Evenly coat the shaped croquettes with flour, shaking off any excess.
    🕒 08:27
20. In separate shallow dishes, prepare 1 beaten egg and panko breadcrumbs.
    🕒 09:18
21. Dip one side of a croquette in the beaten egg with one hand, then coat it with panko breadcrumbs with the other hand, pressing lightly. [This is the key!] If you are working alone, it's more efficient to designate one hand for the egg and the other for the breadcrumbs.
    🕒 09:42
22. Heat frying oil to 170℃ (338°F). Add 3-4 croquettes at a time, depending on the size of your pot.
    🕒 10:54
23. Fry the croquettes for 3-4 minutes until golden brown and crispy on the surface.
    🕒 11:11
24. Once fried, drain the excess oil thoroughly, remove the croquettes, and arrange them on a plate.
    🕒 11:37