Milk and mayonnaise flavor with cream cheese filling.Please add your favorite vegetables. These'll taste better if you use the easy-melting variety. Recipe by commeline

We harvested a ton of sweet potatoes, so I tried making some of them into croquettes instead of using regular potatoes. It turned out quite delicious and got rave reviews!-The almond slices will burn if the heat is too strong, so be careful.-You can enjoy the croquettes with 2 kinds of batter. FInd out which one you like best! For 4 servings (12 croquettes). Recipe by Ponie

My mother used to make these quite often.At my parent's place, they preferred ground chicken, but our family prefers ground pork because my husband loves heavy meals.Try these out with ground chicken as well -- they'll turn out tasty and light.If you use katakuriko (corn starch), you'll be able to shape them without difficulty. Even children can help you because it's so easy to shape. The heart-shaped ones were made by my son. Your kids can make mini-sized croquettes that'll be perfect for bentos!If you make a lot and freeze before frying, they'll save you time the next time you want to make them. Recipe by Fujihime mama

This was a frequent item in my bento as a child and I loved it.This recipe is so easy, it's hard to mess it up. For 6 to 8 croquettes. Recipe by Soraten mama

I wanted to make sweet potato croquettes that go well with rice but aren't too sweet, so I made them into cream croquettes.The batter is soft because these are cream croquettes. That's why it needs to be chilled in the refrigerator before they're shaped.To prevent them from bursting, make sure to deep-fry them in hot oil over medium to high and don't touch it until it's hard and golden brown. Recipe by miki-taka

I became obsessed with the sweet potato croquettes with cream cheese that I ate at a restaurant. I wanted to eat more, but I was afraid that all the oil, cheese, and sweet potato will make me fat!! That's why I decided to make a non-fried version and used yogurt instead of cream cheese.It becomes fluffy and sweet if you coat the boiled potatoes with breadcrumbs.The sour taste of yogurt is just like cream cheese. Adjust the sugar depending on the sweetness of potatoes, or your own preference. These are also tasty when they're deep-fried!You could substitute beaten eggs for the butter. Recipe by coco0802

I created this dish to bring out the flavors of the ingredients.Be careful not to break the croquettes when flipping them over. The minimal ingredients makes this a quick and affordable dish. Recipe by Niringo

My mother taught me this recipe, which I have eaten since I was a child.You can make this easily if you use store bought croquettes.It's still good if you skip the mirin and just use sugar. But it'll taste better if you increase the amount of sugar in that case.These simmered croquettes also taste great when chilled.Making this with ground beef is also tasty.. Recipe by Yuuyuu0221

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

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

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'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.