My recipe for non-fried creamy tuna and tofu croquetteshas gotten great response, so I thought up another recipe using the same ratio of ingredients.The tofu smell disappears completely, and the texture of the filling is as creamy as one made with dairy products.This is a healthy tofu croquette recipe that I'm proud of.Since I made the texture creamy and melt-in-your-mouth soft, the filling is wet and hard to handle. For best results, make sure to chill it very, very well, and to form it into small patties that are less than 6 cm in diameter.The tips in Step 5 are also essential to making them easy to handle.If you want to increase the amount of tofu, either add more cake flour or increase the time spent evaporating the moisture. Recipe by Yu-hi

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes.If you want croquettes that are a little bit more floury, increase the amount of potatoes used. If you like creamier croquettes, increase the amount of milk. (You can increase it to 120 to 130 ml and still form the croquettes. Coat with plenty of flour, then coat right away with egg and breadcrumbs. If you just can't form them though, put the filling in the refrigerator or freezer for a while until it stiffens up, then form it. Try forming it into small croquettes, which will be easier to handle.) For 8 croquettes. Recipe by Masacchi

I wanted to make some creamy croquettes stuffed with corn.Don't forget to use a heatproof container when heating the panko breadcrumbs. The plate will crack otherwise.The mixture is loose and difficult to shape, so it's easier to make small patties. Recipe by 1630412.

My parent's run a bakery, so ever since I was little, I have been surrounded by bread. So, my sisters and I would experiment with the bread and this was my best recipe It's got a great homemade taste.If you toast until the top is crispy, the bottom will burn. So, if you want it to be crispy, put aluminum foil under the toast midway through!! Recipe by Bigitan

I wanted to use up some crab meat.When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps.I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin

Needed a side dish for 9 year old daughter that loves corn

I made these for my husband, who loved bechamel sauce based dishes.If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane

I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

My husband has a medical condition that doesn't permit him to eat whole corn and most creamed corn. He asked me to come up with a version he could eat. This was the result.

sweet and creamy! yum!