-Add flour, mix well and cook for a minute. -Add water, mix well and thicken it slightly till it gets cooked. -Turn off the stove and add cream and mix well. - Cook on low flame for 2-3 minutes. -Add Cheddar cheese & green onion and then mix well and cheese with spring onion leaves, mix well & cook until cheese melts. -Only cool to room temperature & refrigerate for 15 minutes. -Grease the pan with cooking oil, take small quantity of the mixture and make croquettes of desired sizes. -Add the reserved cajun seasoning to the breadcrumbs and mix well. -Coquettes should be coated in flour and then beaten and dipped in flour and then coated with breadcrumbs. Then they should be beaten again and then dipped in flour and then coated with breadcrumbs. -Can be stored in freezer after 2 weeks by keeping it in an airtight container. -Heat the cooking oil in the vessel and fry until the middle layer becomes golden brown (makes 25-26). -Add flour, mix well and cook for a minute. -Add water, mix well and thicken it slightly till it gets cooked. -Turn off the stove and add cream and mix well. - Cook on low flame for 2-3 minutes. -Add Cheddar cheese & green onion and then mix well and cheese with spring onion leaves, mix well & cook until cheese melts. -Only cool to room temperature & refrigerate for 15 minutes. -Grease the pan with cooking oil, take small quantity of the mixture and make croquettes of desired sizes. -Add the reserved cajun seasoning to the breadcrumbs and mix well. -Coquettes should be coated in flour and then beaten and dipped in flour and then coated with breadcrumbs. Then they should be beaten again and then dipped in flour and then coated with breadcrumbs. -Can be stored in freezer after 2 weeks by keeping it in an airtight container. -Heat cooking oil in the vessel and fry until the middle layer becomes golden brown (makes 25-26)