A classic croquette recipe my mother used to make when I was a child, with a twist: adding a little condensed milk. It brings out a gentle sweetness that feels both nostalgic and new.
Simple ingredients and straightforward steps make these croquettes comforting yet absolutely delicious. They’re great hot, cold, or with your favorite sauce. Perfect for dinner or packed into a bento lunch box.
The best part? Sneaking a freshly-fried one in the kitchen—crispy on the outside, fluffy potatoes inside, with a subtle sweetness that makes you want another bite!
30 minutes
Ari
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 14oz potatoes (about 4 medium, 400g)
- 3oz ground pork (80g)
- 2oz onion (50g, finely chopped; about a 1/4 of a whole)
- 1tsp vegetable oil (for sautéing)
- salt (to taste)
- black pepper (to taste)
- 1tsp sweetened condensed milk
- all-purpose flour (as needed)
- 1 egg (beaten)
- panko breadcrumbs (as needed)
- vegetable oil (for deep-frying)
- tonkatsu sauce (or your favorite sauce, for serving)
DIRECTIONS
- 1
Peel the potatoes and boil in water until tender.
- 2
Drain and mash the potatoes in a bowl.
- 3
Heat vegetable oil in a frying pan over medium heat. Sauté the onion until translucent.
- 4
Add ground pork and cook until browned.
- 5
Season lightly with salt and pepper.
- 6
Combine the sautéed pork and onion with the mashed potatoes.
- 7
Mix in sweetened condensed milk until well combined.
- 8
Shape the mixture into oval patties.
- 9
Dredge in flour, dip in beaten egg, and coat with panko.
- 10
Deep-fry in oil at 340°F (170°C) until golden brown on both sides.
- 11
Serve with tonkatsu sauce or your favorite sauce.
RecipeID
812
Tips & Notes
・Add salt and pepper only after the pork is cooked through.
・Potatoes can be microwaved instead of boiled: about 5 minutes at 600W, until a skewer goes through easily.
・Either Yukon Gold or Russet potatoes work well—Yukon for creaminess, Russet for fluffiness.
・Mash the potatoes smooth or leave some larger chunks for texture, depending on your preference.
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Nice to meet you. I create recipes based on the hearty bento boxes I prepare daily for my family. My motto is "filling main dishes and simple side dishes." As a licensed cook with six years of culinary training in Japanese, Western, and Chinese cuisines, I utilize my experience to teach cooking methods clearly and simply, making them approachable for beginners.