Potato Croquettes with Aioli Dipping Sauce

In medium bowl, combine mashed potatoes, 1 beaten egg, Parmesan, chopped chives, salt and pepper. Refrigerate for at least 30 minutes. Using 1 1/2 tablespoon cookie scoop, shape potatoes into disc-shaped potato patties.

Place flour, remaining 2 beaten eggs and Panko bread crumbs in three separate shallow bowls. Dip patty into flour, eggs and then bread crumbs. Repeat with remaining patties.

Heat 1 to 2 tablespoons of oil in large skillet over medium heat. Add potatoes patties and cook until browned, approximately 1–2 minutes per side. Add more oil when necessary. Serve immediately with garlic aioli.

For the garlic aioli, in small bowl, whisk mayo, garlic, salt and lemon juice.