• Peel the sweet corn. Cut the carrot into small cube sizes. Slice the onion into small pieces.
• Cut the potato in four. Boil the potatoes until tender.
  There are many options to make potatoes tender, you can boil, steam or fry them.
• Mash the boiled potatoes while still hot. Make sure there are no lumps.
• Melt half tablespoon butter. Add a bit of cooking oil to prevent the butter burning.
• Put in diced onions. Stir fry until fragrant. Put in the
  carrots.
• Afterwards, you can put in minced beef. Keep on stirring.
• Now you can start putting in the seasoning: soy sauce,
  nutmeg, mirin, and then put in the corn.
• Stir fry so the seasonings spread evenly. Put in salt,
  mushroom powder, and pepper. Add in some sugar if you like it sweet.
• Put in the mashed potatoes. Stir evenly. After that, turn off the stove.  
• Put in the egg. Add milk powder. Stir well. Let it cool for a while, warm enough for your hands to shape.
• You may shape it to your preference. Here I shaped it into a rectangle shape.

Breading

• Beat 2 eggs in a bowl. Prepare some flour in another bowl
  and breadcrumbs in another.
• Cover the croquette in flour. Dip into the beaten egg and
  transfer to the breadcrumb plate.
• Cover with breadcrumbs completely. Set aside.
• Continue until finish.
• Keep in the freezer for 15 minutes. After 15 minutes, they
  are ready to fry or bake.
• Deep fry in hot oil 175°C. Fry until the whole sides are golden brown.
• Drain the oil in paper towel. Serve with green chili or mayonnaise. Enjoy!