1. Boil & mash potatoes, add chopped onions, chicken, parsley, lemon rind &juice, vinegar, egg, salt & pepper to taste. 
2. Divide mixture into 16 evenly sized portions. Form each portion into a sausage shape about 7 cm long , almost size of your palm, put 1 cube of cheese in each one portion.
3. Combine flour & pepper on butter sheet; toss the croquettes into the seasoned flour. Shake off excess
4. Now dip them in beaten egg one by one & coat them evenly, shake off excess. Cover them before storing in the refrigerator for 3 hours.
5. Heat oil in pan; gently lower a few croquettes at a time into moderately hot oil. Cook over medium high heat for 5 minutes or until golden brown.
6. Carefully remove from oil with tongs.
7. Drain on absorbent paper, keep warm. Repeat with remaining croquettes.

Can be served as an entrée, an accompaniment or as main meal with vegetables or salad.
Note: Croquettes may be prepared to the end of step 4 & can be refrigerated for up to 2 days.