Cuban Ham Croquettes | Croquetas de jamon

Croquette Dough
Melt butter over medium high and add in onions.
Cook onions for 2 minutes, or until softened.
Add in sofrito, seasonins, and tomato sauce. Stir often and cook for 1-2 minutes.
Add in flour and slowly whisk in milk. Lower heat if necessary to keep from burning.
Continue whisking until sauce thickens, about 5 minutes. Fold in ham and cheese.
Once sauce thickens, using a rubber spatula to stir, continue cooking bechamel sauce until it no longer sticks to the pan and becomes dough with play-doh like texture.
Remove dough from pan and either spread dough against large plate or roll into a large log.
Let dough get to room temperature, then cover with plastic wrap and refrigerate for 2-4 hours.
Preparation
Scoop a tablespoon of cold and hardened croquette dough and roll into a ball, then shape into a small log.
Dip into egg wash (eggs whisked in a bowl), remove excess yolk and then roll over breadcrumbs.
Frying
Warm 3-4 inches of oil in a medium deep pan or pot over high heat. (Lower as needed.)
Gently add a few croquettes and fry for 2-4 minutes or until a light golden color.
Drain croquettes on a paper towel lined plate.