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Bring a small saucepan of salted water to the boil. Add the potatoes and cook for 10-12 minutes, until tender. Drain, then mash lightly.
Melt the butter in a large frying pan over medium heat and add the onion. Cook, stirring for 5-7 minutes, or until softened and golden.
Add the beef mince to the onions and cook, stirring, until browned. Season to taste with salt and pepper. Remove from the heat.
Combine the mashed potatoes and beef mixture in a large bowl with the corn. Season to taste with salt and pepper, then refrigerate for 15 minutes.
Shape the chilled croquette mixture into small patties.
Make a crumbing station with three shallow bowls: place the flour in one, beat the egg in the second, then place the panko in the third.
Dip the shaped patties into the flour, then egg, then roll in the breadcrumbs.
Heat enough oil to deep-fry in a large frying pan to 180°C.
Deep-fry the croquettes (in batches if needed) for 3-4 minutes per side, until golden and crisp.
Remove from the oil with a slotted spoon to a paper towel-lined plate. Allow to cool slightly, then serve.