Korokke (Japanese potato croquettes)

Peel and chop the potatoes and cook them in a saucepan with plenty of water until tender, about 20 minutes.

For the stuffing, peel and finely chop the onion. Heat a little oil in a frying pan and poach it over low heat.

When the onion is tender, add the minced meat and sauté it while flattening it with a spoon so that it is loose. Season to taste with salt and pepper.

Mash the potatoes with a fork until there are no visible pieces or lumps. Add the previous sofrito and stir well.

Divide the dough into 12 parts and make small balls. Flatten a little and shape into an oval.

Bread the balls, first in flour, then in egg and finally in panko.

Fry in soft olive oil until golden brown on all sides. Place on absorbent paper to remove excess oil. Serve immediately.