Cook the potatoes in a large saucepan of salted, boiling water until tender; roughly 15-20 minutes. Drain and allow to cool a little before mashing with the cornflour, faisselle/fromage frais and some seasoning. Fold in the goat's cheese as gently as possible to maintain their cube shape.
Pre-heat the oven to 220°C.
Make burger-sized patties using the potato and goat's cheese mixture. Dust in the flour, shaking off any excess then dip in the egg and roll in the breadcrumbs to coat as evenly as possible. Arrange on a lined baking tray and bake for 12-15 minutes until golden brown on the outside.
Meanwhile, tie three of the chive stalks together at their base using half of another chive stalk. Repeat this method to make 4 of these garnishes.
Sit a couple of slices of beef tomato on each serving plate in the centre. Sit the croquettes on top then garnish the outside of the plate with the rocket, chervil and finely diced plum tomato. Drizzle the olive oil around the garnish and sprinkle the pine nuts around as well. Serve immediately.