With just these ingredients, you can make croquettes that are simple yet loved by both adults and kids—you’ll want to eat more than one! The key is the potato-to-ground meat ratio. They fry up crispy in less time and can be frozen.Recipe background:This is a family recipe my mother used to make, and I loved it. I’ve perfected the balance of meat and potatoes for the best result. These croquettes are fluffy like those from a butcher shop, but with even more meat. My husband, kids, and friends all love them. It’s so easy—give it a try!

Thank you for making this the No.1 most searched recipe! I wanted to avoid the hassle of dealing with leftover oil, so I made croquettes without frying. Sorry for how easy this is (lol).Recipe background:I wanted to make fried foods without the mess of oil. It's healthier and better for the planet (lol).

I wanted to make okara nuggets, but I didn't want to bother peeling and cutting up potatoes, so I thought up this recipe.Use good, fresh ingredients for really delicious croquettes. I didn't add any potatoes, but there's no okara texture in these at all. Recipe by Waoneo.

I wanted to come up with an easy recipe to enjoy plenty of these crispy croquettes.Step 3: if you are using milk only, it's 4 to 5 tablespoons. Make sure to test softness while adding to the mixture. Recipe by EnjoyKitchen

I thought it would be delicious if I added more ingredients.It is a bit hard at the process 4 because there are lots of ingredients but try to make the potatoes well-mixed in with the rest of the ingredients at the process. Recipe by Shiroi grape

Homemade croquette is my mom's specialty. Nowadays I make it myself but I sometimes have a craving for my mom's croquette. This croquette is different from what I can recall with my mom's version, but I made it Western-style.Make sure to shape the croquettes while the mixture is still warm, since it'll be hard to do so once it's cool. However you can add the breadcrumb coating when the formed croquettes have cooled down completely. Anyone can fry these successfully if they're done a few at a time! For 12 barrel-shaped pieces. Recipe by Donpintan

An easy version of corn croquettes. Simple and rustic, but delicious. Recipe background: Corn cream croquettes made with white sauce are tasty, but they can be hard to shape and the cream sometimes leaks out of the coating, making them tricky. With mashed potato corn croquettes, you can make them quickly and easily without much effort.

I use skim milk to make these croquettes, but you can use any milk you like. The amount is also a bit approximate—I like them to be very soft, so I sometimes add a little more milk if needed.

Frozen croquettes are useful, but I don't want to deep-fry them because they are high in calories, so I didn't deep-fry them.When you are transferring the croquette from the microwave to an oven, do it slowly and carefully since it's soft.For those people who like spicy food, I recommend using mayonnaise + grainy mustard. Recipe by zakkiiM

This year started off on the wrong foot for me, and now I realize I'm one of those overly sensitive people I usually can't stand—yes, I know it's April, but for me, it still feels like the start of the year. Today, I realized there are two types of people I just can't deal with anymore: the 'busy bees' (not just busy) and the 'downers' (not just sad)—yes, in quotes, because otherwise, they're not the ones I mean. For example, a 'busy bee' will always answer questions like: Have you seen this movie? Have you read that book? Or even, Want to go out for dinner? with: 'Ugh! I just don't have time.' They're so busy with so many things that they don't see or hear anything, but they always talk about how busy they are. Enough already! On the other hand, the 'downer' will answer questions like: How were your holidays? with: 'Well... I had to go to Japan, it was awful. Private jet... so many hours... Stayed in a luxury hotel with everything paid for... but terrible...' All said in a sad voice. They're always in a state of 'oh woe is me' for no real reason. Enough already! Sadness is a serious thing; you have to use it wisely, and you should only be sad for a real reason, not just because. Tip: stay away from them, because when you have a real reason to be sad, they'll find a bigger one, and when you need company, they'll be too busy to give it to you.—WEEK3—

I used to love the butcher's style croquettes my mother made for me as a child. I recreated it from memory and turned it into a recipe.The potato filling is already cooked, so all you need to do is to deep fry the croquettes until the coating is crispy. Taste the filling at Step 6, and adjust the seasoning. For 12 croquettes. Recipe by Karin

My husband's favorite dish is cream croquettes, but I never used to be too fond of them, so reluctantly experimented with them. After coming up with a delicious way of making them, they're one of my favorites, too!Make a thick batter. Chill well and remove any air pockets. If it's too sticky to form, use a little oil. Make sure the breadcrumbs are fine and evenly coated. Deep-fry in 355°F/180℃ oil. You could put anything inside! Adjust so that the ingredients will be about 230 to 250 g. Recipe by Rimuyuramanma