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Add oil to a heated medium saucepan and cook beef mince on high heat for 5 minutes, stirring to break up the mince.Add onions, carrots, garlic puree, and ginger puree.Cook for 25 minutes, or until liquid has reduced. Set aside.
In another saucepan, whisk KNORR Potato Flakes in warm water at 70°C.Add butter and stir to combine.
Flatten 60g of potato mash on your palm to make a 9cm circle. Place 2½ teaspoons of beef mince filling in the centre.Wrap the potato around the filling. Form into an egg shape and set aside.Repeat with the remaining potato mash and beef mince filling.Place the croquettes in the fridge for 20 minutes to firm up.Place flour, eggs, and KNORR Potato Flakes in three separate bowls.Roll the chilled croquettes in flour, then dip in egg, and coat with flakes.
Heat a deep saucepan with 10cm of vegetable oil to 160°C. Deep fry the croquettes, in batches, for 4–5 minutes until golden. Drain.Garnish with fresh parsley before serving.