Melt the butter in a large pan.
Add in 150g of the 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.
You will need 2 more shallow plates or bowls. In 1, add the eggs.
In another add the 80g of remaining buckwheat flour.
You will now have 3 dipping plates, 1 x flour 1 x eggs, 1x breadcrumbs.
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.
At this point, you can freeze the croquettes or bake and enjoy them. If freezing, keep on the baking tray until frozen
Transfer to freezer bags and keep for up to 3 months.
If cooking, preheat your oven to 200°C / 392°F (Fan) 220°C / 428°F (Conventional) Bake for 20 minutes, or until golden-brown
The croquettes will have a lovely, crunchy yet gooey centre.