Boil the potatoes till completely done. Cool and peel them.
Finely chop the onion and garlic. Mash the potatoes, onion and garlic together. Add the Thai curry paste, combine and mix well.
Season with salt and pepper, add 2 tsp cornflour and mix well to bring it together.
Divide it into 10 portions. Cut cheese cube into 1/2 inch cube sizes.
Flatten one portion, place the cheese cube and shape to form an elogated croquette. Place the breadcrumbs in a shallow plate.
Coat the shaped croquette completely and set aside in a separate plate. Repeat with all others.
Cover and refrigerate for atleast 30 minutes. You can also leave it overnight.
Mix the cornflour in the remaining breadcrumbs and cover and coat.
Heat oil in a pan and fry until golden brown. Serve with aioli or ranch dressing.
