Finely chop the eggs and set aside. Combine the corn, flour, spring onion, salt and pepper in a small saucepan. Stir in the milk and cook, stirring constantly, for 5 minutes, or until thickened. Pour the mixture into a large bowl and stir in the finely chopped eggs and parsley. Cover and refrigerate for at least 1 hour (it can be refrigerated for up to 24 hours).
Preheat the oven to 150°C. Spread the breadcrumbs on a plate. Beat the eggs lightly in a shallow bowl. Carefully drop about 1/4 cup of the chilled corn mixture onto the crumbs and shape into a patty 2 cm thick. Coat the patty with the breadcrumbs, then with beaten egg and again with crumbs. Make seven more patties in this way.
Heat 1 tablespoon of the oil in a medium frying pan on medium-high heat. Add four of the patties and cook for 8 minutes, or until golden, turning frequently.
Transfer the cooked patties to a baking tray, cover them with foil and keep warm in the oven. Repeat with the remaining tablespoon of oil and the remaining four patties. Serve the corn croquettes as an accompaniment or as a first course.
Chicken or Prawn Croquettes: Replace the creamed corn with 200 g finely chopped, cooked chicken or prawns, plus 2 tablespoons sour cream. Serve as a first course, or make smaller croquettes to serve with drinks.