Baked Croquette

1 kg Agria potatoes
1 onion
3 tbsp rice bran oil
500 g beef mince
SIDS SALT & PEPPER to taste, (for beef)
2½ cups panko
SIDS SALT & PEPPER to taste, (for potatoes)
1 tbsp butter
3 large eggs
½ cup all-purpose flour
Tonkatsu sauce

Patties:-
Peel and cut potatoes into thirds or half and place in a large pot. Add water until it covers the potatoes by 2 cm. Bring it to a boil and cook the potatoes until a skewer goes through easily, this will take about 20 minutes depending on the amount of water.
While cooking the potatoes, finely dice the onion.
In a large fry-pan, heat 1 tbsp oil on medium-high and sauté the onion until soft. Add the meat and cook until no longer pink, with no lumps.
Season with SIDS SALT & PEPPER. Remove from the heat and set aside.
Combine the panko and 2 tbsp oil in a separate frying pan and toast over medium heat until golden brown. Transfer the panko into a bowl or shallow dish to cool.
When a skewer goes through the potatoes easily, transfer the potatoes to a large bowl and drain.
Mash the potatoes and season with SIDS SALT & PEPPER and 1 tbsp butter.
Add the meat mixture into the mashed potatoes and combine well. Some onions and meat yield more juice after cooking. In that case, avoid adding any juice into the potatoes. Wet potatoes will make it harder to shape the croquettes.
While the mixture is still warm, but not hot, make thick oval patties, about 1 cm thick. Rest then in the refrigerator for 15-30 minutes.
Bread the Croquettes:-
Preheat the oven to 200°C. For a convection oven, reduce cooking temperature by 15°C. Coat the patties with flour and pat off any excess flour. Coat the patties with egg and finally panko.
To Bake:-
Place the croquettes on a baking tray lined with a wire rack (so the bottom of croquettes will be crunchy) or baking paper. Bake at 200°C for 10 minutes. Serve immediately with Tonkatsu sauce.
To Store:-
In order to store croquettes, bake all the croquettes first, since you use raw eggs. Let cool completely, put them in an airtight container, and store in the freezer for up to a month. To reheat, thaw them in the refrigerator overnight, put half defrosted (or frozen if you didn't thaw in advance) croquettes on a baking tray lined with baking paper and bake at 180°C for 15-45 minutes (based on how defrosted they are) until the inside is warm. I don't recommend microwaving because croquettes will explode. You can only microwave for a very short time, but finish in the oven for a crispy shell and hot on the inside.