1-Combine riced potatoes, beaten egg, ½ cup grated Pecorino Romano, salt, and pepper in a bowl to form a cohesive mixture.

2-Divide the potato mixture into 15 to 20 equal portions for uniform sizing.

3-Cut the soft cheese into ½ inch by 1½ inch rectangles to prepare the stuffing.

4-Shape each portion into an oval, make an indentation in the center, place a piece of soft cheese inside, and enclose it completely with the potato mixture, sealing the edges carefully.

5-Prepare three shallow bowls: one with ½ cup flour, one with 2 large eggs beaten together with 2 tablespoons milk (egg wash), and one with 1 1/3 cups panko breadcrumbs.

6-Roll each croquette first in the flour (shaking off excess), then dip in the egg wash (letting excess drip off), and finally coat thoroughly in the breadcrumbs.

7-Heat canola oil to a depth of 1½ inches in a deep frying pan to 375 degrees F (190 degrees C).

8-Fry the croquettes in batches of 5, turning frequently, until golden brown all over; this usually takes a few minutes per batch.

9-Remove the fried croquettes with a slotted spoon and drain on a tray lined with paper towels.

10-Serve immediately, sprinkled with the remaining ⅓ cup grated Pecorino Romano and 3 tablespoons chopped parsley, or keep warm in an oven preheated to 325 degrees F (160 degrees C) until ready.