Ham and Potato Croquettes

3 large *potatoes, boiled and mashed
All purpose flour for coating
1 egg beaten and 1 fresh egg
1 tsp cilantro, chopped
½ green onion, finely diced
½ tsp crushed ginger
1 clove garlic.
Salt and pepper
Bread crumbs or Panko
60 ml (1/4 cup) milk
60 ml (1/4 cup) grated cheddar cheese
Ham, ½ cm (¼ in) cubes The ham maybe of any type available or preferred. 

Prepare and *cook potatoes. Mash until well homogenised. Allow the mashed potato to cool to room temp before proceeding.
In a mixing bowl, combine well the  mashed potatoes, flour, milk, ham, egg, coriander, cheese, salt and pepper. 
Chill the mixture in the fridge until firm enough to work and hold a molded shape.
Scoop about 1 tablespoonful of dough and create an elongated croquette. Repeat procedure, until mixture, finished.
Working one at a time completely coat a croquette with flour. Immediately dredge the entire croquette in a bowl of beaten egg.
Coat the egg dredged croquette in breadcrumbs.
Deep fry  until the entire croquette is evenly light brown. Drain excess oil on a plate with a few layers of kitchen paper.
Serve with shredded cabbage and finely sliced onion and a little Tonkatsu Sauce sauce.  {http://ediblyasian.info/recipes/tonkatsu-sauce-japanese-korroke-serving-sauce-}

*Overcooked potatoes basically absorb a greater amount of water and are thus much softer when mashed. It is better to cook the potatoes with skin for 15 minutes and remove them from the water. Allow to cool and then remove the skin. Subsequently mash the potatoes and proceed. If the final mixture is still too wet then add some breadcrumbs rather than flour to absorb some of the moisture. Adding flour will work but the flour won't have time to cook and will have a residual flavour.