Start by finely chopping the cooked halal chicken or turkey ham and grating your choice of cheese. Set these aside.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until golden.

Gradually whisk in the milk into the roux. Cook for an additional 4-5 minutes, stirring frequently until thick.

Remove the saucepan from the heat and stir in the chopped ham and grated cheese along with seasoning.

Pour the filling into a shallow dish, cover with wrap, and refrigerate for about 15 minutes.

Once chilled, take portions of the filling and shape them into balls or ovals.

Set up your dredging station with bowls of flour, beaten eggs, and breadcrumbs.

Dredge each croquette in flour, dip in egg, and then roll in breadcrumbs until well coated.

Heat vegetable oil in a skillet until hot. Test with a breadcrumb to check readiness.

Fry several croquettes until golden brown on both sides, about 3-4 minutes each side.

Drain on paper towels and serve hot with dipping sauce.