Leftover ham, grated (enough for 10-12 croquettes)
1 onion, grated
3/4 to 1 can cream of chicken soup
1 tsp. parsley
1 tbsp. mayonnaise
Bread crumbs
2 eggs
2 tbsp. water

GRAVY:

1 can cream of chicken or mushroom soup

Dilute with milk.

Grate together the ham and onion. Mix in undiluted soup, parsley and mayonnaise. Shape into croquettes. Chill for easy handling.

Beat together eggs and water. Roll croquettes into bread crumbs, then egg mixture and then into bread crumbs again. Chill until ready to deep fry.

Heat soup and milk for gravy. Add a little Kitchen Bouquet if you like.