Grate the cheeses (halloumi, mozzarella, Edam, unsalted anari) using the fine side of a grater. Place them in a bowl and add the dried mint, black pepper, and eggs. Mix well, then gradually add the flour until you achieve a mixture that can be shaped into balls without falling apart (you may not need all the flour).
Using a spoon, take about 25g of the cheese mixture and form small balls. You should have around 30 croquettes. Bread them by first dipping them in the beaten eggs and then coating them with panko (or your preferred breadcrumbs). Place the breaded croquettes in the fridge for 30 minutes.
In a small pot, heat the sunflower oil. When the oil is hot, carefully add the croquettes, ensuring they are fully submerged in the oil. Fry for 3-4 minutes or until golden brown. If the oil becomes too hot, reduce the heat to medium. Remove the cheese croquettes with a slotted spoon and place them on a plate lined with kitchen paper to absorb excess oil.
Serve the cheese croquettes while they are hot.