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1
I used these crabsticks.
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2
Slice the onion thinly and saute in butter over low heat.
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3
Once the onions are translucent, turn the heat off and add some flour.
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4
Mix with the heat still off, until it's no longer floury.
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5
Turn the heat back on.
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6
Pour in the milk in batches and stir over low to medium heat.
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7
When it's as thick as the picture, add crabsticks and season with salt and pepper.
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8
Simmer for about 5 minutes over low heat.
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9
Add milk to adjust the consistency to your liking.
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10
Transfer the mixture onto a flat container.
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11
Once cooled, cover with plastic wrap and refrigerate well over 30 minutes.
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12
When chilled, divide the potato mixture into 12 portions.
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13
You could also make smaller ones for bento.
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14
Shape them into barrels and coat thoroughly with flour, beaten eggs, and panko in that order.
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15
If you don't have fine panko, you could make them finer by crushing the regular kind you have with your hands.
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16
Deep-fry in oil heated over medium.
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17
Try not to touch them too much: just flip the croquettes over once.
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18
The sauce in the picture is made of a mixture of equal parts ketchup + okonomiyaki sauce + Japanese Worcestershire sauce.
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19
You can serve your croquettes up with this or anything else you'd like.
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20
I fried these ones too much, but they were still relatively tasty because they were crispy.
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21
These taste delicious enough even without any sauce.
