Non-Fried Korokke (Croquette)
1. Boil egg and potato together until cooked and soften for about 20 to 30 minutes.
2. While cooking, roughly mince ham and onion.
3. Drain and peel potatoes. Peel egg and add egg yolk in the potatoes and mash them together.
4. Mince the egg white.
5. Add the mixtures, mayonnaise, salt and cracked black pepper in a separate bowl and mix together.
6. Serve the mixture on each rusk and sprinkle parsley flakes.