Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, all in a flat layer, then fill with some water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat

After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water and transfer the potatoes into a large bowl, using a potato masher or a large fork, mash down on the potatoes until they are semi-mashed, meaning it's ok if you have little chunks of potatoes

Add in the shredded cheese over the mashed potatoes, crack in 1 egg, add in the parsley and the 2 cloves of garlic finely grated, season generously with sea salt & black pepper, mix together until well mixed

Heat a large fry pan with a medium heat and add in the sunflower oil

While the oil is heating, start shaping the croquettes, grab a spoonful of the potato mixture and squeeze it in your hands, thins is to ensure everything is well binded, then shape it into a croquette, which is basically a cylinder the size of an egg, if you see your mixture is too wet too work with, add some bread crumbs and mix together

Add the flour into a bowl, crack in 2 eggs into a separate bowl, season with sea salt and whisk together, add the bread crumbs into a 3rd separate bowl

Coat each croquette, first in the flour, then into the egg wash and finally into the bread crumbs

Once the oil is nice and hot, about 10 minutes, add the croquettes into the fry pan, all in a single layer and evenly spaced out, cook in batches if you have to, fry for 3 to 4 minutes or until golden fried all around, transfer into a dish with paper towels as you finish

Serve warm or at room temperature, enjoy!