Cook the chicken and potatoes

• Boil the chicken breast in salted water until cooked through, then shred finely.
• Boil the potatoes until softened, then drain and mash.

Make the filling

• In a large bowl, combine the mashed potatoes, shredded chicken, bell peppers, sweetcorn and onion.
• Add the seasonings, cornstarch, eggs and mozzarella.
• Mix until well combined.

Shape and freeze

• Form the mixture into small balls or oval croquettes.
• Freeze for about 1 hour to firm up.

Prepare the batter and coating

• Whisk the flour, salt and water in a bowl until a thick, smooth batter forms.
• Place the panko breadcrumbs or crushed corn flakes in a separate bowl.

Coat the croquettes

• Dip each croquette into the batter.
• Roll in the breadcrumbs until fully coated.

Fry

• Heat the oil to 175 °C.
• Fry the croquettes in batches for 3–4 minutes until golden and crispy.
• Drain on paper towels and serve.