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1
Hard-boil the eggs.
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2
Boil the broccoli in salted water (not listed).
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3
Cut the potatoes into equal-sized pieces, rinse, lightly submerge in water, and boil until soft.
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4
Tip: Check to see if they're done by poking with a toothpick.
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5
Drain excess water once the potatoes have boiled, evaporate the remaining water in a pot, turn off the heat, and mash.
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6
Separate the yolks from the eggs, lightly beat, and add the yolks to the potatoes from the previous step (set it all without mixing for the moment).
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7
Coarsely mince the egg whites, boiled shrimp and broccoli.
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8
Tip: The color and texture of the croquettes will improve if you use 50 g stems and florets each.
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9
Saute the finely chopped onions in butter, add the salt once translucent (about 1/3 teaspoon), and season with coarsely ground black pepper.
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10
Thoroughly mix the potatoes from Step 2 together with the minced ingredients from Step 3, the onions from Step 4, and the mayonnaise.
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11
Flatten out, and divide it into 8 equal portions.
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12
Shape the portions from step 5 into ovals, and bread with flour, beaten egg, milk, panko in that order.
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13
Fry in 170C oil until they turn crispy and golden brown.
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14
Drain the oil, arrange on plates with your favorite vegetables, and serve.
