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Combine riced potatoes with the beaten egg, Romano cheese, salt and pepper.
Divide the mixture into 15 to 20 croquettes.
Cut the soft cheese into ½ inch by 1 ½ inch rectangles.
Roll the croquettes into an oval and push an indentation in the center with your fingers.
Place the soft cheese inside and then shape the potato over the cheese to cover.
Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
Roll each croquette, one by one in the flour, make sure to remove excess flour.
Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
Pour oil into a deep frying pan at least 1 ½ inch deep.
Prepare a baking tray topped with layers of paper towels.
Once oil reaches a temperature of 375 degrees F. start frying.
In batches of 5, fry the croquettes, turning often, until golden brown, then place on prepared tray.
Serve immediately, or keep warm in a 325 degree F. Oven until ready to serve.