Turn on the heat

Preheat the oven to;
200°C / 392°F (Fan)
220°C / 428°F (Conventional)

Create the inner croquettes

Melt the butter in a large pan and add in 150g flour.
With a fork, stir well and thoroughly incorporated into a thick paste.
Cook for 1-2 minutes until the paste smells nutty.
Slowly pour in the stock and milk, continuously whisking, to form another thick paste.
Stir in the cheese, then the ham and incorporated.
Remove from the heat and allow to cool.

Allow to chill

Scrape the croquette mix into a bowl and set aside in the fridge.
Chill for 2-3 hours before creating the croquette logs.

Breadcrumbs mix and coating

If using bread, break into small pieces.
In a blender add in the bread, flax seeds, and oats.
Pluses until you have a fine breadcrumb.
Empty the breadcrumbs into a shallow plate or bowl.

Get ready

You will need 2 more shallow plates or bowls.
In 1, add the eggs.
In another add the 80g of buckwheat flour.
You will now have 3 dipping plates, 1 x flour 1 x eggs, 1x breadcrumbs.

Create the shapes

Here is an excellent opportunity to get your children involved.
Your hands will get sticky so have a bowl or water at the side and some clean paper towels.
Remove the chilled mix from the fridge.
Take a heaped table spoon of mixture (about 25g)
Shape into a small log.
Dip and roll the croquet log in the flour.
With the other hand, dip it into the egg.
Passing hands again, coat it in the breadcrumbs.
Place each croquet onto a baking tray.
Repeat this process until the mixture is finished.

Place the baking tray into a freezer for 10 minutes to firm up.

Freeze them?

At this point, you can freeze the croquettes or bake and enjoy.
If freezing, keep on the baking tray until frozen
Transfer to freezer bags and keep for up to 3 months.

Eat them

Bake for 20 minutes, or until golden-brown and bubbling.
The croquettes will have a lovely, crunchy yet gooey centre.