Ramen Noodle and Cheese Croquettes

Cook the ramen noodles according to package directions, without the seasoning packet. Drain and chop coarsely.

Heat 1 tablespoon of vegetable oil in a large pot or skillet over medium heat. Add the onion and carrot and sauté for 5-7 minutes, or until softened. Add the thawed peas and cook for another minute.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens to a smooth, creamy consistency.

Remove the saucepan from the heat and stir in the cheddar cheese and mozzarella cheese until melted and smooth. Season with salt and pepper.

Add the cooked ramen noodles and sautéed vegetables to the cheese sauce. Stir to combine well. Let the mixture cool slightly for easier handling.

Place the ramen mixture on a baking sheet lined with parchment paper. Shape into a log about 1 inch thick. Cover with plastic wrap and refrigerate for at least 1 hour to firm up.

Once firm, cut the chilled ramen mixture into 1-inch thick slices, then form each slice into a cylindrical or oval croquette shape.

Place the beaten eggs in one shallow dish and the panko breadcrumbs in another shallow dish.

Dip each croquette into the beaten eggs, then dredge it in the panko breadcrumbs, ensuring it is completely coated.

Heat about 3 cups of vegetable oil in a frying pan or deep fryer to 350°F (175°C).

Fry the croquettes in batches for 2-3 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.

Remove the fried croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve immediately and enjoy!