Step 6:
When your mixture has set, shape into small short sausage-like shapes by making into a ball with your hands and rolling them on a flat surface.

Step 7:
Beat the two eggs in a bowl until they are blended, and spread the breadcrumbs out on a large plate.

Step 8:
Roll each croqueta in breadcrumbs and shake off any excess crumbs.

Step 9:
Now roll the croquetas in the egg mixture.

Step 10:
And again, roll the croquetas in a final coat of bread crumbs, then refrigerate for half an hour before frying.

Step 11:
Pour about one centimeter's depth of olive oil into a flat saucepan and heat.

Step 12:
Once heated, reduce the temperature to low and place in your croquetas. Turn gently every two minutes (or until the bottom is golden brown) and continue to turn until the entire croqueta is a golden brown all over.

Step 13:
Gently take them out of the oil on lay on a paper towel to absorb the excess oil before serving