Dice the potatoes and microwave them with a bit of water covered with plastic wrap for 7 minutes.

While the potatoes are cooking, finely chop the onion and carrot, and sauté them lightly in olive oil or cooking oil.

Mash the cooked potatoes until smooth.

Combine the mashed potatoes with the sautéed vegetables and add the corn.

Season the mixture with salt and pepper, adjusting to taste.

Shape the potato mixture into round balls.

Coat each ball in flour, then dip into beaten eggs, and finally roll in breadcrumbs.

Heat oil in a small pan and fry the croquettes until golden and crispy.