Ham & Cheese Croquettes II

60 g butter
1 small onion, finely chopped
100 g leftover ham, finely chopped
¼ cup plain all-purpose flour
¼ tsp SIDS CRAZY SALT
1¼ cup milk
150 g cheddar cheese, grated
1 tsp smoked paprika
¼ cup chopped fresh Italian parsley
2 eggs, beaten lightly
2 cups breadcrumbs
Rice bran oil, for deep-frying

Melt butter in a medium saucepan over medium heat, add onion and ham then cook, stirring, for 5 minutes until onion is softened. Add flour, SIDS CRAZY SALT then cook, stirring, for 1 minute until mixture thickens and bubbles. Remove from heat and gradually whisk in milk. Return to heat then cook, stirring, until sauce boils and thickens. Simmer, stirring, for 1 minute then stir in cheese, paprika and parsley.
Pour mixture into a shallow heatproof dish. Cover, refrigerate for 2 hours until cold.
Using two dessert spoons, shape tablespoon measures of mixture into quenelle shapes. Dip croquettes in egg, then coat in breadcrumbs. Place croquettes on a tray lined with plastic wrap or baking paper. Cover then refrigerate for 1 hour.
Fill a large saucepan one-third full with oil then heat to 180°C. (or until a cube of bread turns golden in 15 seconds) Deep-fry croquettes, in batches, for 2 minutes until browned lightly and heated through. Drain on paper towel.
Serve croquettes with a relish.