Potato and Mozzarella Croquettes

I LOVE potatoes, and these sound SO good:
(4 servings)

1 lb. baking potatoes (russets* work best), peeled and cut into large chunks
Coarsely ground sea* salt (use Rosemary Salt*, if you can find it)
6 oz. fresh (wet) mozzarella, cut into 1/2" dice
2 T. finely chopped flat leaf parsley
Freshly ground pepper
2 T. EVOO
2 med. tomatoes (3/4 lb.), cut into 1" pieces
2 T. finely chopped fresh lemon* basil (use regular, if LB is not available)
1 cup Panko* bread crumbs
3 large eggs
1 T. Dijon mustard
2 garlic cloves, minced
Veg. oil, for frying
Chopped garlic chives* for garnish

In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt, and simmer over moderate heat until tender, 20 mins. Drain and let cool. Pass the potatoes through a ricer or box grater to make small threads into a large bowl. Stir in the mozz. and parsley, and season with S&P. Shape the mixture into 8 oval croquettes, and transfer to a plate. Cover and refrigerate until firm, 30 mins. Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring until softened and saucy, 8 mins. Stir in the basil, and season with S&P. Transfer to a bowl. Spread the Panko in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of S&P. Dredge the croquettes in the breadcrumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere. In a large saucepan, heat 1" of veg. oil to 350. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 mins. per batch. Transfer to paper towels to drain. Top with chives, and serve with tomato sauce.

Editor's note: I am having "issues" with my computer, so am taking it in to be fixed today. Don't know how long it will take. I will miss writing, and miss all of you!! Wish me Bon Chance.

"Rejoice in this day", and have FUN!!!

Love,

MM