In a mixing bowl add the chilled mashed potatoes, finely chopped veggies, cilantro, minced garlic, flour, salt, pepper,cheese and half cup of bread crumbs.
Mix well so that everything is well combined.
If the mixture feels too soft or wet, add about ¼ cup of breadcrumbs till it becomes a consistency you can shape.
Refrigerate this mixture for about 1-2 hours or freeze for about 1 hr.
Now using 1 to 1&half tablespoon of mixture shape them into cylinder/oval rolls and again refrigerate till ready to use.
Make the slurry of flour, salt, pepper and water. Not too thin, thick enough to coat the croquettes.
In a flat dish add the breadcrumbs.
Now one at a time dip the rolls in to the all-purpose flour slurry, drain and roll in to the breadcrumbs ensuring every part of roll is coated evenly.
Repeat till all the rolls are breaded.
You can at this point refrigerate the rolls till you want to serve.
When ready to serve, heat oil on medium low and deep fry these croquettes.
Alternately you can also freeze the rolls - line them on to baking tray and once frozen, save into ziplock bags for later use.