I had to do something with the huge amount of sweet potatoes I received from a potato dig.This time I diced the mushrooms, but they're just as good even if they're left a bit larger. For 6 pieces. Recipe by Naopa-ku

Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩

I got many butternuts at my garden! So I'm thinking about how to make good recipes with butternut squash. It's so sweet when frying!

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-

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.

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

If you have leftover mashed potatoes consider making croquettes. Or as I call them “fried mashed potatoes “. I made these with just cheese and scallions but you can add a meat if you like. This makes a great side or appetizer.

I came up with these croquettes when thinking of ways to eat mozzarella cheese. I love how the cheese melts when it's heated.You can either boil or steam the potatoes. If microwaving, peeling will be difficult once cooled, so work while it's hot. Be careful not to burn yourself.When forming balls, make sure the cheese doesn't come out. If it sticks out, it will melt and dissolve when deep-fried. Recipe by yaburie

all that's left!

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 grandma used to make these delicious croquettes with meat and vegetables in them. I remembered them suddenly and really wanted to eat them again, so I recreated them the best I could from memory. These multi-ingredient croquettes are really delicious (although they'll never be able to beat my grandma's).Mash the potatoes roughly to retain their floury texture.In Step 3, some moisture will come out of the vegetables, so once they are sautéed, tilt the pan and suck it up with paper towels. If the vegetables are still watery the croquettes may fall apart while deep frying. For 6 to 8 croquettes. Recipe by annnnn

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