Spanish Ham Croquettes

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1. 1Step 1: Use your blender to chop the Serrano ham into very small pieces. If you don't have one, you can chop it as finely as possible with a sharp knife. Brown in a frying pan over medium heat, without fat, for 2-3 minutes.
2. 2Step 2: Lower the heat, then add the butter and allow it to melt. Once melted, add the flour all at once. Mix directly with a whisk.
3. 3Step 3: Then add the milk a little at a time, until you have a smooth béchamel sauce. Season with salt and pepper, pour onto a plate and leave to cool for a few minutes. Cover with cling film (no air should get through) and freeze for 4 to 6 hours.
4. 4Step 4: Heat some frying oil in a saucepan. Once the mixture has hardened and can be handled, put a little olive oil on your hands to prevent sticking, and shape into small balls.
5. 5Step 5: Put the flour on one plate, beat your eggs on another and put the breadcrumbs on a third.
6. 6Step 6: Pass each ball through the flour, beaten eggs and breadcrumbs.
7. 7Step 7: Once the frying oil is hot, place the balls 3 by 3 in the pan and fry for a few minutes, until golden brown on all sides.
8. 8Step 8: Place on absorbent paper and repeat until you've used up all the ingredients!