Ingredients

• 25g butter
• 1/2 small onion, finely diced
• 2/3 cup plain flour (divided)
• 1 cup milk
• 150g Ziggys ham, diced
• 1/4 cup grated mature cheddar cheese
• 1/4 cup grated gruyere cheese
• 1 tsp Dijon mustard
• 2 tbsp double cream
• 2 large eggs
• 140g fine dried breadcrumbs
• sunflower oil for frying

Method

1. In a medium saucepan, melt the butter and gently fry the onion for about 3 minutes.
2. Stir in1/3 cup of flour and cook for 30 seconds. Gradually add in the milk, and reduce the heat to low, stirring mixture constantly for about 5 minutes. Mixture should become thick and glossy.
3. Stir in the ham, cheeses, mustard and cream and season to taste. Cook on low for 1 more minute, stirring constantly until the cheese melts.
4. Pour the mixture until a bowl or container and seal tightly. Leave to cool, then refrigerate for at least 4 hours, preferably overnight, until the mixture is very stiff.
5. When ready, take heaped teaspoons of the mixture, roll into oval shapes (using wet hands), and place on a cool tray.
6. Make a production line by placing the remaining 1/3 cup flour on a plate, beat the eggs in a shallow bowl and then place the breadcrumbs in a separate bowl.
7. Prepare a baking tray with baking paper.
8. Roll each croquette lightly in flour, then in egg, then coat in breadcrumbs and place on the lined baking tray.
9. Refrigerate for half and hour.
10. When ready to fry the croquettes, fill a large saucepan 1/3 full with the sunflower oil and to 180 degrees Celsius (you can also use a deep fryer). Be careful not to overheat the oil and do not leave unattended.
11. Use a metal slotted spoon, lower 6 croquettes into the oil and cook for 90 seconds, or until golden brown. Remove from the oil and place on a tray lined with paper towel and continue cooking the rest.
12. Serve with spicy aioli, cranberry sauce or chili jam.