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Once translucent, add the diced ham and brown for 5 minutes.
Add the butter, melt it. Sprinkle with flour, stir well and gradually pour in the milk.
Mix to avoid lumps in the bechamel.
Add the grated cheese and season.
Leave to cool and harden in the fridge for 3 hours. Form croquettes, roll them in the flour then the beaten eggs and the breadcrumbs.
Fry in hot oil.
