Egg wash, flour and breadcrumbs for dredging.
METHOD:
Melt butter and cook the flour in it until the butter is fully absorbed. Start pouring milk in batches, while whisking constantly, making sure to remove any lumps. Season with salt, pepper and nutmeg.
Cook for 3-5 minutes, until thick.
Add ham and cheese, then spread milk mixture in a small tin, cover with plastic and let chill for around 30 minutes.
Cut into 10-12 pieces, dust with flour, dip each one in an egg wash, and cover with breadcrumbs, making sure to cover each spot, otherwise, milk mixture might leak out.
Heat vegetable oil to 180C/350F and cook milk nuggets for 3-4 minutes, until golden.
Drain on paper towels and serve.
Enjoy your crispy milk croquettes.
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