First of all, cook the potatoes: wash them under running water, then place them in a large pot full of cold water, bring to a boil and cook for about 35 minutes (it depends on the size of the potatoes, you always do the test with the tines of a fork. not to be mistaken: skewering a potato, the fork must enter and exit easily).
Then drain and peel them.

Meanwhile, wash the rocket and pass it for a few minutes in a pan with salt, extra virgin olive oil and garlic, in order to soften and flavor it.

While they are still hot, mash the potatoes with a potato masher, then add the egg, rocket, cheese, salt and pepper and mix until the mixture is compact and homogeneous.
Shape your potato croquettes and pass them in breadcrumbs.

Fry the crocchè in a pan with hot seed oil, turning them to brown them evenly, and then draining them on kitchen paper to dry them well.
(Alternatively, arrange them on the oven tray lined with parchment paper, sprinkle them with a little oil, then cook for about 20 minutes or until golden brown in a preheated ventilated oven at 190 ° C, turning them halfway through cooking.

The crocchè with potatoes and rocket are ready: you can serve them hot, lukewarm or even cold.