1. Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat. 2. Add flour to melted butter and mix well with whisk. 3. Add 1/2 cup milk to saucepan and increase heat to medium-high. 4. Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened. 5. Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully. 6. Add minced ham and season lightly with salt (as ham is already salty). 7. Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across. 8. Refrigerate mixture at least 2 hours, but overnight is best. 9. To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger. 10. Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate. 11. Heat oil in a large pan over medium to medium-high heat. 12. Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them. 13. After all croquetas have been assembled, refrigerate them for 30 minutes before frying. 14. Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven. 15. I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy! ---------------------------------------------------------------------------
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