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1
Cut the potatoes into 3 cm cubes, soak them in a bowl of water, and drain.
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2
Add the potatoes in a microwave-safe bowl, cover with plastic wrap loosely, and microwave at 700W for about 5 and a half minutes.
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3
Let the potatoes sit for about 5 minutes and mash them with the back of a fork until crumbly.
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4
Cut the bacon into 1.5 cm cubes.
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5
Melt the butter in a skillet, and saute the bacon carefully so that you don't burn it.
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6
* Don't wipe out the skillet when you're done.
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7
In a large bowl, combine all the ingredients.
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8
Add the Step 2 ingredients, the corn and the Step 3 bacon with the fat, and mix well.
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9
Cut the cheese into 1 cm dice.
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10
You can cut the cheese neatly by pressing knife against the plastic wrap.
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11
This way, the cheese will not stick to the knife.
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12
Add the cheese into the Step 4 mixture.
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13
Flip over the cheese wrap, and it should come out separated into the bowl without clumping up.
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14
Divide the Step 6 mixture into 8 equal pieces and form them into round patties.
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15
Heat the skillet from Step 3 over medium heat, add a little oil and saute the panko until golden brown.
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16
Coat the Step 7 patties with the sauteed panko by pressing the panko onto the patties.
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17
Line up the Step 9 croquettes on a baking sheet, and bake in a toaster oven for about 15 minutes.
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18
Once they are done, transfer onto a plate, while prying off the melted cheese from the baking sheet as you go with a spatula.
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19
They are done.
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20
They are good even when they get cold.
