1 (1/4-pound) Yukon gold potato

1 (15-ounce) can chickpeas, rinsed and drained
1/ 2 cup extra-virgin olive oil for frying plus more for pancetta and salad

1 ounce sliced pancetta, coarsely chopped

1 garlic clove, finely chopped

1 cup coarse bread crumbs

3 tablespoons two or more finely chopped fresh herbs, such as thyme, marjoram, rosemary and flat-leaf parsley

2 large eggs

4 cups mâche or baby lettuces

Coarse sea salt

Good-quality balsamic vinegar

Freshly ground black pepper 

Cook potato in a pot of boiling water until tender, about 20 minutes. Drain potato in a colander and cool completely, then peel and cut into wedges.  
 

Combine potato and chickpeas in a large bowl. Using a fork, mash until smooth and well blended. 
 

Heat 1 teaspoon oil in a medium skillet over medium heat. Add pancetta and garlic; reduce heat to low. Cook, stirring occasionally, until garlic is softened, about 2 minutes. Transfer pancetta and garlic to bowl with potatoes and chickpeas; stir to combine.  
 

Form potato mixture into 12 round croquettes (about 3 tablespoons each), about 1/3-inch-thick.  
 

Mix together bread crumbs and herbs in a shallow bowl. Lightly beat eggs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to generously coat. Transfer to a large plate. Repeat with remaining croquettes. 
 

Divide mâche among 4 serving plates.  
 

Heat 1/4 inch oil in a large heavy skillet over medium heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain; sprinkle with salt.  
 

Drizzle mâche with oil and vinegar, and sprinkle with salt and pepper. Top salad with croquettes and serve immediately.