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In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs.
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Season with plenty of salt and freshly ground black pepper.
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The mixture should still be wet enough so the bread crumbs stick to the croquettas.
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Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper.
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Pat lightly so the crumbs stick.
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Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
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To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned.
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Each batch should take approximately 5 to 6 minutes.
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Drain on paper towels and season with kosher salt.
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Transfer to a serving platter and sprinkle with chives and shaved manchego.
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11
Serve with Romesco Sauce.
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12
Toast almonds in a skillet over medium heat until golden, about 3 minutes.
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13
Transfer almonds to a blender.
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Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper.
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Pulse a few times to combine the ingredients.
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16
With the blender on low speed drizzle in the olive oil.
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Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar.
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Buzz once more to fully emulsify.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs.
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Due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
