Potato & Beef Croquettes

• 6 medium  potatoes , peeled and quartered
• 1/2 pound ground beef
• 1/4 cup grated parmesan
• 1 teaspoon thyme
• 1 teaspoon oregano
• 2 teaspoon ground pepper 
• 1 tablespoon onion salt
• 1/4 cup chopped parsley or dry  parsley or cilantro 
• 3 large eggs
• 1/2 cup fine dry bread crumbs extra 1 cup for fry
• About 2 1/2 cups olive oil or veg oil

Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.

Mash potatoes, then stir in cheeses, onion salt, parsley,thyme,oregano, 1/2 teaspoon pepper,1/2  cup of breadcrumbs  and salt to taste. Stir in 1 egg.

Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.

Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.