Place potatoes in large pot; bring to boil. Cook until soft or a fork goes through easily.

Drain in colander. Return to stove on low heat until remaining moisture evaporates completely (don't burn them).

Turn off heat and mashed the potatoes. Small chunks are welcomed. Set aside.

Heat large skillet on medium high, add oil and onions. Cook until soft.

Add meat and break it up into small pieces with a cooking spoon. When done, season with salt, white pepper, and pepper. Set aside.

When both meat and potato mixtures are ready. Add meat to the potato. Leave any liquid behind.

Add one egg and whipping cream. Mix everything together until well combined. Set aside to cool.

Once cooled, start making korokke balls with mixture.

Place each ball in flour, then egg, and last panko.

In a frying pan, heat oil over medium high heat. Deep fry until golden brown.

10. Transfer to paper towels.