• Mix the potatoes and cream cheese together, then mix-in eggs, cheeses and onion powder.
• Mix in ⅔ cup of the breadcrumbs.
• Place mold on baking sheet. Mist silicone mold with oil or cooking spray. Coat bottom of each mold with a half teaspoon of Italian breadcrumbs. Shake to ensure full coverage
• Dollop the mixture into the molds. Use care to ensure it is pressed into ears and corners. Smooth off the tops.
• Generously sprinkle crumbs over molds and pat down with the flat of your hand. Mist tops with oil (or cooking spray). Place in freezer for one hour minimum.
• Pop the bunny croquettes out of the molds. Gently brush off stray crumbs.

Pan-frying

• Put ¼ inch of oil in bottom of skillet over medium heat. Once hot drop a few bunnies in. Leave plenty of room to flip them. Cook until you can see edges start to brown (approximately 2 minutes), then flip and cook about 2 more minutes. Flip again to cook each side another 30-45 seconds then remove to paper towel to drain oil.

Baking

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bunnies on baking sheet. leave some space to flip them. bake for 11-12 minutes until bottoms are lightly browned. Flip and bake an additional 8-9 minutes.