Cook the fettuccine al dente. Drain and immerse in cold water. Untangle, drain and keep aside in a kitchen towel.
Heat 1 tablespoon of the butter and sauté the onions and garlic for a few seconds and add the mashed potatoes.
Add the dried herbs, coriander, salt and pepper and mix well.
Cool the mixture and shape into 6 croquettes approx. 2 ½ inches long.
Wrap the fettuccine around each croquette, covering the entire croquette. Place them on a heat-proof plate and brush them with a little melted butter. Grill them under a grill or a pre-heated oven till they are lightly browned. Sprinkle the paprika o