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