Corn Cream Croquettes

Directions

1. 1
   Combine the panko and vegetable oil in a heatproof container.
2. 2
   Microwave for 3 minutes at 600 W. Stir the mixture every minute while microwaving.
3. 3
   When using canned corn, drain well in a sieve.
4. 4
   Chop the onion finely.
5. 5
   Crush the consomme cube.
6. 6
   Beat the egg.
7. 7
   Heat butter in a frying pan and saute the onion.
8. 8
   When it's golden brown, add flour and consomme and cook until it's no longer floury.
9. 9
   Add milk little by little and continue simmering until thick, stirring occasionally.
10. 10
    Add corn.
11. 11
    When the mixture is heated through, adjust the taste with salt and pepper.
12. 12
    Remove from heat.
13. 13
    Add beaten eggs and stir while it cooks in residual heat.
14. 14
    Set it aside to cool.
15. 15
    When it has cooled, divide into 4 portions and chill in the refrigerator for an hour.
16. 16
    I usually let it chill in the covered frying pan.
17. 17
    When the mixture has chilled and hardened, form into balls with a wooden spoon.
18. 18
    Scatter on the panko directly to coat the corn mixture.
19. 19
    Shape it into whatever size you prefer.
20. 20
    Transfer to grilling plates and grill both sides for 10 minutes to finish.
21. 21
    When using a regular oven, bake in a preheated oven set to 250C for about 15 minutes.
22. 22
    You can also coat them with uncooked panko and deep-fry your croquettes in hot oil until golden brown.
23. 23
    The patties may crack open, so watch out.
24. 24
    Here are my non-fried croquettes.
25. 25
    The croquettes in the profile photo were deep-fried.