3 1/2-cups ground cooked ham 16 matchstick sized pieces of cheese, we use Swiss 2-cups thick white sauce (see below) 1-tbsp minced parsley 1-tbsp Dijon mustard 3-tbsp minced onion 1/4-tsp freshly ground black pepper 1-cup cornflake crumbs 1-cup cornmeal 2-eggs Vegetable oil

In a bowl, combine the ham, white sauce, parsley, mustard, onion and pepper; blend well
Chill in fridge until firm if mixture is slightly warm
Mix the cornflake crumbs and cornmeal in a separate shallow dish
In another shallow dish, beat the 2 eggs with 1-tbsp of water
Dampen hands slightly to prevent mixture sticking to hands
Divide the mixture into 16 equal pieces and shape the meat into cylinders, placing the cheese in the middle
Roll in the crumb mixture and then the egg mixture, and then back in the crumbs
Let them dry out a bit in the fridge for at least 30 minutes to set the coating
At this point they can be frozen for later use, thaw before cooking
Fill a skillet half way with vegetable oil; heat to 360*F
Fry a few croquettes at a time until golden brown, turning to brown all sides
Remove with a slotted spoon and let dry on paper towels

Makes approx 16

White Sauce

4-tbsp butter
6-tbsp flour
2-cups milk, heated
Salt & pepper

Melt the butter in a heavy-bottomed saucepan
Stir in the flour and cook, stirring constantly, until slightly bubbly, about 2 minutes
Be careful to not let it brown
Add in the heated milk, and continue to stir as the sauce thickens
Bring to a boil, add the salt & pepper and then reduce heat and cook for 2-3 minutes more
Remove from heat
Place a sheet of waxed paper over top while cooling to prevent a skin from forming

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