Heat a medium-sized fry pan with a medium heat and add in the extra virgin olive oil

After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in 1/4 cup (30 grams) flour and continue to mix together for 2 minutes, then slowly add in the milk while mixing continuously

Once all the milk has been added and you've ended up with a thick paste, turn off the heat, add in the chopped Spanish ham, a dash of nutmeg, and a kiss of salt & black pepper, and mix together until well mixed

Transfer the mixture into a bowl and cover with saran wrap, add into the freezer for at least 30 minutes

In the meantime, prep the breading station, add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper and whisk together, and add the breadcrumbs into a third separate bowl

After leaving the mixture for 30 minutes in the freezer, start shaping the croquettes, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, and then shape it into a cylinder the size of a large egg (if you see your mixture is too sticky, just add it back to the freezer for another 15 to 30 minutes)

Coat each croquette, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure at each stage they are fully coated all around

Heat the same fry pan with a medium heat and add in the virgin olive oil

Once the oil is nice and hot but not smoking, add in the croquettes, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy all around, and as you finish each batch, transfer into a dish with paper towels

Serve hot or warm, garnished with fresh parsley, enjoy!