Boil potatoes and garlic in salted water for 15-18 minutes until tender.
Mash potatoes and garlic with olive oil and seasoning until smooth.
Mould mashed potato around cheese pieces into 7cm x 3cm cylinders.
Mix panko breadcrumbs and chilli flakes in a large bowl.
Coat potato parcels in flour, beaten egg, and the panko mixture then chill for 30 minutes.
Fry onion, garlic, and chilli in olive oil, then simmer with cumin and tomatoes for 20 minutes.
Toss rocket and watercress with extra virgin olive oil and lemon juice.
Heat vegetable oil to 170°C in a deep, heavy-based pan.
Fry croquettes in batches for 2-3 minutes until golden-brown and drain on paper.
Serve three croquettes per plate with dipping sauce and side salad.