In a large mixing bowl add the cold mashed potatoes, green onions, eggs, seasonings, cheese and 1/2 cup of flour.

Mix well until the flour is incorporated. You want the potatoes to be stiff and not too wet. If the potato mixture seems to wet add another 1/4-1/2 cup of flour and mix until it’s a stiffer consistency. You shouldn’t need more than 1 cup of flour total.

Pour the panko into a shallow bowl. Add more as needed after rolling a few croquettes.

Using a 1 inch or 1 1/2” cookie scooper, scoop the mashed potatoes into balls and place in the panko bowl. Generously coat with the panko.

As you roll the croquettes, place them all onto a plate.

Refrigerate for 15-30 minutes

Pour a couple of inches of the vegetable oil into a heavy bottom pan; enough to cover the croquettes. Heat oil to 380° F over medium high heat.

Place paper towels onto a plate.

Carefully add the croquettes to the hot oil a couple at a time (don’t overcrowd the pot), fry 30 seconds to 1 minute until golden brown.

Remove to the paper towel lined plate to drain.