Spanish Ham Croquettes

Method:

1. Combine mayonnaise and paprika in a bowl. Season. Cover and place in fridge.
2. Spray a shallow baking dish with oil. Melt the butter in a saucepan over medium heat. Stir in the flour for 1-2 minutes or until golden.
3. Remove from heat. Slowly whisk in milk. Cook, stirring, for 5 minutes or until mixture boils and thickens. Stir in parmesan.
4. Cook onion and ham in a non-stick frying pan over medium heat, stirring, for 10 minutes or until soft.
5. Fold onion mixture and chopped parsley into milk mixture. Spread over base of dish. Cover and chill for 4 hours or until firm.
6. Place egg in a bowl and crumbs on a plate.
7. Shape tablespoonfuls of the mixture into logs.
8. Dip in the egg and then roll in crumbs. Place on a lined tray. Chill for one hour. 
9. Add oil to a saucepan to reach a depth of 10cm. heat to 180°C over medium-high heat.
10. Cook parsley leaves for 20-30 seconds or until crisp. Transfer to plate.
11. Top croquettes with mayonnaise mixture and parsley leaves.