Warm the pap over a low heat and season it with half the contents of the sachet of KNORR Sour Cream and Chives Potato Bake. Mix well then, using your hands, shape the pap into golf ball-sized balls.
To make the coating, place the flour and the remaining KNORR Potato Bake powder in a bowl, and mix well to combine. Break the eggs into another bowl and lightly beat them. Place the breadcrumbs in a third bowl.
Roll the balls in the flour mixture and shake off the excess. Now dip the balls into the beaten eggs, then roll them in the breadcrumbs to coat them all over.
Heat the oil in a pot over a medium heat. When it’s hot enough, deep-fry the croquettes, in small batches, until they are golden brown. Take care not to over-crowd the pot, which will reduce the temperature of the oil.
Drain the croquettes on paper towels, garnish with chopped chives and serve piping hot.