Korean-Style Potato Croquettes with Ham, Corn and Cheese (4 Servings)

Wash and peel four potatoes. Boil with 1 L water, 1/2 tbsp sugar and 1/3 tbsp salt until a chopstick pierces the centers easily, then drain.

Finely dice 1/2 onion and 100 g fully cooked ham. Sauté until the onion softens, then cool slightly. The source cooks ham and onion separately.

Mash the warm potatoes. Mix in the cooked ham and onion, 4 tbsp drained corn, two torn cheese slices and 6 tbsp mayonnaise.

Divide into small round croquettes sufficient for four servings. If too soft to handle, let the mixture cool slightly before shaping.

Prepare separate dishes of flour, three beaten eggs, and breadcrumbs. Dust each croquette lightly with flour, dip in egg and cover evenly with crumbs.

Heat shallow-frying oil in a deep pan over medium heat without letting it smoke. Fry in small batches, turning carefully until golden all over and the egg coating is fully cooked. Keep water and wet utensils away from hot oil.

Drain on paper towels and serve. Because these contain ham, cheese and mayonnaise, do not leave out at room temperature; refrigerate leftovers within 2 hours.