Peel the potatoes, cut them into suitable sizes, and briefly soak in water.

Boil the potatoes until a skewer can easily pass through, or use a microwave or pressure cooker. (If using a pressure cooker, cook for 5-6 minutes after it reaches pressure.)

Finely chop the onion and carrot, then microwave at 600W for 2 minutes.

While still warm, mash the softened potatoes with a fork or masher.

Heat a frying pan and cook the ground pork.

Once the meat changes color, add the onion and carrot from step 3 and sauté until soft. Mix in salt, pepper, and soy sauce.

Add the mixture from step 6 to the mashed potatoes from step 4 and combine. Taste and add more salt and pepper if needed.

Shape into your preferred form and refrigerate for about 15 minutes. (This step is optional, but chilling helps maintain the shape when frying.)

Meanwhile, prepare the coating. In a plastic bag, mix the flour, egg, and water. Also, prepare the breadcrumbs by crushing them slightly by hand.

Pour vegetable oil into a frying pan to a depth of 1-1.5 inches and heat to about 340-355°F.

Place the croquette mixture from step 8 into the plastic bag from step 9, coat with the egg and flour mixture, then cover with breadcrumbs.

Once coated with breadcrumbs, place in the hot oil.

When the bottom turns golden brown, flip and fry the other side until golden brown. Done!