• Heat 2 teaspoons oil in small saucepan. Add onion, carrot and potato; sauté for 5 minutes or until slightly softened. Add broth; cover and cook 5 minutes.

  • Meanwhile, whisk together the flour, milk, parsley and salt in small bowl. Whisk flour mixture and 1/4 cup of the bread crumbs into the vegetable mixture in the saucepan. Cook for 2 minutes, whisking occasionally; the mixture will be thick. Remove from heat. Stir in ham and cheese. Refrigerate until cool to touch and scoopable in texture, about 30 minutes.

  • Whisk eggs in small bowl. Spread remaining bread crumbs in shallow dish. Using measuring tablespoon, scoop filling into 1-inch balls, rolling between hands coated with nonstick cooking spray. Dip croquettes into egg, then in bread crumbs to coat.

  • Heat frying oil in 8-inch skillet over medium-high heat. Working in batches, fry about 3 minutes per batch or until golden all around outside. Serve hot.

Nutrition Facts

357 calories; 23 g total fat; 4 g saturated fat; 63 mg cholesterol; 777 mg sodium. 24 g carbohydrates; 2 g fiber; 14 g protein;