I either make much too little, or much too much mashed potato for a meal. Here's what you can do if you happen to have extra mashed potato.

I've been making these croquettes for about 15 years and is my children's favorite dish of mine.The key is condensed milk and raw onion.I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.The raw onion will cook through when the croquettes are deep-fried, and will add flavor.I've based these tips off cookbooks. Recipe by Puyomi.

Since I had a lot of potatoes at home, I decided to make croquettes.Make sure to mash and season the potatoes well. Recipe by Buppi-

These fries are one of my family's favorites!Please check out my Fried Okraas well!I also recommend giving this batter recipe,, a try. If you coat vegetables that have already been dipped in panko in this batter, they'll fry even more beautifully!I recommend using Irish Cobbler potatoes (it is a type of yellow potato) for this recipe. Nutmeg is optional: these croquettes will be delicious regardless.For Step 7, please combine the ○ ingredients to make a sauce. Recipe by Yuuyuu0221

I got a lot of potatoes (the Kita Akari variety) as a gift.It's not runny like cream croquettes, so it's easy to form. I recommend you use the dense and fluffy "Kita Akari" potatoes from Hokkaido. If you'd like, it's also good to add bacon and tuna during Step 2! Recipe by Umemikkii

When deep-frying, use enough oil to fill the pan 2~3 cm deep at least. and transferring on a wire rack to drain oil and release steam makes them crispier and healthier. Croquettes are very popular dish in japan many people like and delicious with Worcestershire sauce.

So good, so easy, such a great way to make leftovers completely new and delicious!

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

It's been a long time since I cooked homemade croquettes!With a slight variation I was able to make it very creamy.The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

I wanted to make healthy croquettes to serve my family.You can use beef or pork, and it could be ground up or offcuts. Chop the meat into small pieces if it is too big. It's also good adding bacon to the meat mixture instead of seasoning with salt and paper. I used thinly sliced pork for the version on the top photo. Recipe by okeipon

It takes time to boil the potatoes, so I always microwave.It won't create too many dirty dishes, and is a quick prep recipe..A basic recipe for croquettes.You can add ground meat, kabocha squash,or whatever ingredients you prefer. Recipe by taesmile

I got a lot of sweet potatoes as a gift, so I made them into croquettes: my children's favorite.The texture depends on what kind of sweet potatoes you use. If you don't like it flaky, adjust thickness with milk or fresh cream. I tried to keep the other ingredients to a minimum to highlight the natural taste of the sweet potatoes. Recipe by kazz72