Season with salt and pepper, to taste and divide the mixture into 16 equal portions.
Using flour to prevent sticking make small flat disks to be 1/2-inch thick.
Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel. Let cool for a few minutes before eating.