Created by ImPat on October 31, 2016
Step 1: Make Basic Bechamel Sauce as recipe direct but using 100 grams butter and 1/2 cup plain flour to make a thicker sauce and then stir in ham, parmesan, onion and parsley and season to taste and then chill for 15 minutes or until cold.
Step 2: Grease and line a oven tray with baking paper.
Step 3: Using damp hands, shape chilled ham mixture into 16 balls.
Step 4: Dip in egg, then roll in panko to coast and place on prepared tray and chill for 30 minutes or until firm.
Step 5: Pour enough oil into a heavy based saucepan to reach a depth of 5cm and deep fry croquettes, in batches for 5 minutes or until golde3n and drain on paper towel.
Step 6: Combine broad beans, tomato, watercress and mint in a bowl and add oil and juice and toss.
Step 7: Serve croquettes with salad.