Yasai Korrokeh (Japanese style Vegetable Croquettes)

1 1/2 lbs well-scrubbed potatoes
1/3 cup soymilk
2 carrots diced small and steamed briefly until tender-crisp
1/2 to 3/4 cup fresh or frozen green peas
1/2 to 3/4 cup fresh or frozen corn
1 tbsp soy sauce
salt and black pepper to taste
flour for coating
1 cup soymilk for dipping
2 cups panko (dry bread crumbs)
oil for deep frying or non-stick cooking spray for baking
1/2 cup ketchup
3 tbsp soy sauce

Place the potatoes in a pot with water to cover and bring to a boil.
Turn down the heat and cook until tender. Allow to cool before
handling, then slip the skins off. Place half the potatoes in a food
processor and process for a minute until smooth. The resulting mixture
should be slightly elastic. (this helps to bind together). Mash the
remaining potatoes in a bowl and combine with the soymilk and
processed potatoes. Mix in the vegetables and flavour with the 1 tbsp
soy sauce, salt and pepper. Form 10 to 12 small croquettes about 1/3
to 1/2 inch thick. Coat each with flour, dip in the soymilk and coat
well with the bread crumbs.

To cook, either use the traditional method of deep-frying in oil until
golden brown or place on a baking sheet that has been sprayed with
non-stick cooking spray, spray the croquettes well and then bake for
15-20 minutes at 400F until crispy and brown.

To make the dipping sauce, mix the ketchup with the 3 tbsp soy sauce.

Serve hot.