We had about 24 oz leftover mashed potato and seasoned minced chicken from the torijaga (Japanese chicken and potato stew). We felt inspired to try this recipe: https://www.justonecookbook.com/baked-croquette/
Our modifications: first, we folded in about 1/2 cup frozen peas to the mashed potatoes. Second, instead of mixing the minced meat into the mashed potato, we used it as stuffing (about 1/2 to 3/4 tsp). Third, instead of circles, we made our croquettes into ovals (1/4 cup mashed potato), about 1 inch thick. We also added about 1/4 tsp seasoned beef stock powder to the dredging flour. Finally, we lightly oiled the rack and increased baking time to 14 mins at 400.
We found that we overcoated each croquette with with panko, which threw off the ratio of soft potato to coating. We found the croquettes a little bland as a result. (Dec. 2022)
Cooking Adventures 