I had some leftover mashed potatoes and fully intended to do something delicious and decadent with them. This fit the bill, although I'd like to keep experimenting with the coating. I am pleased to say the croquettes passed the kid-taste-test.
About 2 cups leftover mashed potatoes (I used Earth's balance and Silk in mine)
A few slices of gluten-free deli ham, chopped up (I happened to have Boar's Head Black Forest ham)
1 or 2 green onions, sliced
1 egg, stirred well, with 1 Tblsp cold water added
1 package (1/2 cup) instant grits
2 Tblsp oil (vegetable or olive or grapeseed or whatever you like)
Heat a large skillet over medium with your oil. Mix together the mashed potatoes, ham & green onions with salt and pepper, and form the mixture into balls. Dip the balls in the egg and then roll in the instant grits. Flatten the balls and pan fry until golden, flipping once halfway. Cool on paper towels to absorb any extra oil.
This amount made about 6 small croquettes, which could feed 2 people nicely for lunch with a salad or eggs.
I served mine with a salad of green lettuce, avocado, grapefruit sections and a vinaigrette made of white wine vinegar, extra virgin oil, and dijon mustard. To be honest, I made the salad because I didn't think the croquettes would be very photogenic by themselves, but I'm glad I did, because they went quite nicely together!