Prep Ingredients: Begin by peeling and cutting the potatoes into 1-inch chunks. Shred the cabbage and slice the green onions, keeping the dark green tops aside for garnish.

Cook Potatoes: In a pot of salted boiling water, add the potato chunks and cook for 12-15 minutes until they are very tender. You want them soft enough to mash easily.

Sauté Cabbage: In a skillet over medium heat, melt the unsalted butter. Add the shredded cabbage and sauté for about 6-8 minutes until it's soft and caramelized, stirring occasionally.

Mash Potatoes: Once the potatoes are cooked, drain them and return them to the pot. Mash them until smooth but still slightly textured, giving it that homemade charm.

Combine Mixture: In a large bowl, mix in the sautéed cabbage and the white/light green parts of the sliced green onions. Season with salt, black pepper, garlic powder, and nutmeg. Allow the mixture to cool slightly for easier handling.

Shape Croquettes: With damp hands to prevent sticking, scoop about 3 tablespoons of the mixture, shape it into oval cylinders, and place them on a parchment-lined baking sheet. If the mixture feels too loose, refrigerate for about 15 minutes.

Breading: Roll each shaped croquette in all-purpose flour, dip it into the beaten eggs, and then coat thoroughly with panko breadcrumbs.

Fry: Heat vegetable oil in a deep skillet to 350°F. Fry the croquettes in small batches for 3-4 minutes until they become golden brown and crispy. Drain them on a paper towel to remove excess oil.

Serve: Garnish with the reserved dark green tops of the green onions and serve the croquettes warm, offering an optional dip like sour cream or a tangy aioli on the side.