Potato Croquettes with Green Bean and Tomato Salad

Wash potatoes well. Bring large pot of salted water to boil. Add  potatoes, allow to cook until softened and can be pierced with fork.  Drain well, allow to cool slightly. When cool enough to touch, peel  potatoes, and place in medium mixing bowl. Using potato masher or  fork, smash.
Add pecorino cheese, dash of olive oil, freshly diced basil,  egg yolk, and mix entire blend well. Adjust to taste with salt.  Place flour onto flat dish. Place egg into bowl, beat. Place  breadcrumbs into bowl, set aside. All ingredients will be used to coat  shaped potato balls.  

Using your hands, shape into small balls. Roll forms through flour on  dish, following by dunking into beaten eggs, then coat once again with  breadcrumbs. Set aside.

Clean green beans, remove stems from both ends.  

Bring large pot of salted water to boil, add beans and allow to cook  until crispy but cooked. Rinse under cold water to stop cooking.  While beans are cooking, slice tomatoes into moderately thick slices,  and add to finely minced onion. In medium mixing bowl, dress tomato  and onion blend with salt, olive oil, and pecorino cheese to taste.  Once green beans are cooked, add to tomato mixture and allow flavors  to blend.

In large saute pan, heat peanut oil until quite hot. Once very heated,  add breaded croquettes and allow to fry until cooked through. Once  golden brown, remove from oil and drain well on plate lined with paper  towels to absorb excess oil.  

Place serving size of green bean salad onto individual plates, and top  with potato croquettes. Serve hot immediately.