Roast Pork Croquettes From Leftovers

I had a lot of Thanksgiving leftovers this year. This is the result of such things. Typing this up as not to forget.

Croquette Filling:
2 1/2 cups mashed potatoes
1 1/2 cups roasted pork, finely diced or minced (I used Bon Appetit's recipe for roast pork shoulder)
Salt, to taste
Pepper, to taste
Onion powder, to taste
Dried Chives, to taste
Heavy cream, as needed

For Breading:
1 Egg
Water
Flour
Panko

Sauce for serving:
2 Tablespoons ketchup
2 Tablespoons Worcestershire sauce

Combine ketchup and Worcestershire sauce in a small bowl and set aside.

Combine potatoes and pork in a bowl and season with salt, pepper, onion powder, and chives. Taste to assure it's well seasoned. Take a small amount and form a ball to check that the mixture holds its shape without crumbling. Drizzle in heavy cream in small amounts if your mixture is too dry. I used no more than about a tablespoon.Once the mixture holds together when shaped, use a small cookie scoop to portion the croquettes. Take two level scoops and roll, making small oval patties and set on a baking sheet or large plate to hold. Chill of needed. Next, make your dredging station. You'll need 3 bowls (or shallow dishes), one for each- flour, panko, and a beaten egg with a splash of water. Using one hand for dry dipping and one for wet, dip all your croquettes into flour, then egg, and then panko. Set aside on your baking sheet. Heat your frying oil to med-high. Carefully lower your croquettes into the oil one at a time. Fry for about 1 1/2 to 2 minutes then flip for another 1 1/2 to 2 minutes. Remove from the oil and drain on paper towels or a rack set over a baking sheet. Cool for a moment before eating.

Serve with the sauce. It's also delicious dipped in ranch dressing. Try them both and choose your favorite!

Thanks to Miss Mochi for the suggestions/inspiration!