Place the all the ingredients, except the herbs, in a food processor or blender. Pulse until the mixture is fairly smooth. Add the herbs in a pulse a few more times. Transfer the mixture to the refrigerator and let rest for 20 minutes.

To get the croquettes ready to cook, remove the mixture from the refrigerator. With your hands slightly wet, take about ¼ cup worth of mixture and pat/roll it into a log that is roughly ½” thick and 4” to 5” in length. Place it in the whisked egg then transfer it to the breadcrumbs. Pat the croquette into the breadcrumbs, flatting the sides as you do. Repeat with the remaining mixture.

To Fry (my preferred method): Heat ¼” of oil in a pan with tall sides. Place the croquettes in the hot oil and fry for 2 to 3 minutes, until crisp and gold. Repeat with remaining three sides.

To Bake: Heat oven to 425˚F. Make croquettes as written and place on a sheet tray covered with parchment. Brush with a bit of oil and bake for 15 minutes. Flip and bake for another 10 to 15 minutes until crisp and golden.

To make the dip, pan-fry the garlic in the olive oil until it’s golden then add it to a blender with the remaining ingredients. Purée until smooth, add more water as needed. Taste and add salt. Serve the croquettes the sunflower dip.