Mix together the mashed potatoes, milk, butter, goat cheese, salt, pepper, bacon and green onions. Chill in the fridge until cold (this makes it easier to work with).
Once chilled, mix in one lightly beaten egg.
Roll into ping pong sized balls and coat with the flour. Roll the balls a second time to incorporate the flour into the potatoes. Continue until all potato mixture is used up.
Gently roll balls in egg and then breadcrumbs. Place on a parchment lined baking sheet. Chill until ready to cook.
Heat up 2 inches of canola oil in a heavy bottomed pot to 350 degrees. Fry the croquettes in batches until golden brown. Don't overcook and be gentle with them to prevent splitting.
Remove with strainer spoon (they take about 2 minutes to cook) and drain on paper towels.
Serve on a bed of wild arugula and drizzle on some honey mustard dressing for garnish.