Peel and cut potatoes into bite-sized pieces.

Add potatoes to cold, salted water and bring to a boil until cooked.

Drain the potatoes and season with salt and pepper.

Mash the potatoes thoroughly.

Heat vegetable oil in a pan.

Add chopped onion and ground pork to the pan and stir-fry until the pork changes color.

Add sugar and soy sauce to the pork mixture.

Continue stirring over medium heat until the liquid is almost gone.

Combine the mashed potatoes with the pork mixture and milk or cream.

Mix well and season with salt and pepper to taste.

Let the mixture cool completely.

Shape the mixture into easy-to-eat sizes.

Place flour, beaten egg, and panko bread crumbs in separate bowls.

Dust each croquette with flour, shaking off any excess.

Dip the floured croquette in the beaten egg, coating evenly.

Roll the croquette in panko bread crumbs, pressing the crumbs in by hand to coat thoroughly.

Heat vegetable oil for deep frying to 180C (355F) in a pot.

Deep-fry the croquettes on both sides until the bread crumbs are golden brown.