Heat oil over medium heat in a large frying pan.

Add onion, salt, and garlic. Sauté for about 10 minutes, stirring occasionally, until onions are softened and starting to get some color.

Add pastrami, paprika, and soy sauce. Cook for an additional 10 minutes, then set aside to cool.

Mash potatoes together with oil and salt.

Add the pastrami mixture, followed by the eggs and flour. The mixture will be very soft. If necessary, add a bit more flour.

Scoop the mixture out into balls onto a Gefen Parchment-lined baking sheet. Freeze for about 30 minutes, until the balls are firm.

Set up a breading station: place flour in one bowl, eggs in another, and cornflake crumbs in a third. Dip each potato ball into flour, then egg, then cornflake crumbs.

Heat about two inches (five centimeters) of oil over medium heat. Fry croquettes for about five minutes, until golden brown.

Serve with garlic mayo, honey mustard, or your favorite dipping sauce.