Method

1. Melt butter in a medium saucepan over medium heat, add onion and ham; cook, stirring, for 5 minutes or until onion is softened. Add flour; cook, stirring, for 1 minute or until mixture thickens and bubbles. Remove from heat; gradually whisk in milk. Return to heat; cook, stirring, until sauce boils and thickens. Simmer, stirring, for 1 minute; stir in cheese, paprika and parsley.

2. Pour mixture into a shallow heatproof dish. Cover, refrigerate for 2 hours or until cold.

3. Using two dessert spoons, shape tablespoon measures of mixture into quenelle shapes. Dip croquettes in egg, then coat in breadcrumbs. Place croquettes on a tray lined with plastic wrap or baking paper. Cover; refrigerate for 1 hour.

4. Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds). Deep-fry croquettes, in batches, for 2 minutes or until browned lightly and

heated through. Drain on paper towel.

5. Serve croquettes with a relish.

Tip: Deep-fried food is very hot in the centre; allow the croquettes to stand for a few minutes to cool slightly before serving.

PER SERVE

• Energy 1369Kj • Protein 10g • Total Fat 24g • Saturated Fat 9g • Carbohydrates 18g • Sugars 3g • Sodium 448mg

Dietary and nutritional info supplied by NZ Nutrition Foundation