Preparation:
1. Finely chop the onion and fry it in a little oil.
2. Once golden brown, add the diced ham and fry for 5 minutes.
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3. Add butter and melt. Dust with flour, stir well and gradually pour in the milk.
4. Mix to avoid lumps in the bechamel sauce.
Add the grated cheese and season.
5. Cool and harden in the refrigerator for 3 hours.
6. Form croquettes, roll in flour, then in the beaten eggs and breadcrumbs.
Fry in hot oil.
