Cumin Chicken Croquets

This is my first recipe to develop for my Spanish inspired tapas style dinner event this week.  We have 6 courses and a strolling classical guitarist who will play spanish music.  We are very excited to put this on and pray all the courses come together smoothly.  I have about 10-12 young people who will be preparing and serving.  I do this several times a year at church:  Spring Lunch and Valentines Dinner.  My mission is to encourage the young ladies (and gentlemen) in the importance of preparing your own food and serving others through hospitality.  We should have about 50-60 guests.  Oh my. 

This is the original recipe, however I am using Chorizo to give it the spanish flair I am looking for.  Serrano ham could also be used.  

Keep in mind you need to begin the process, at the very least, 2 hours ahead of time. You may even begin the day before. 

Ingredients:
4 tablespoons butter
1/2 cup onion, minced fine
1/3 cup flour
1 1/2 cups whole milk
1 teaspoon cumin
1 tablespoon dry sherry
1 tablespoon parsley, finely chopped
4 cups  cooked chicken
1 cup dry bread crumbs
salt and fresh pepper
1/4 fresh  lime

Coating:

2 eggs , beaten
1 cup dry bread crumbs (I use panko)
Flour for coating

1 cup vegetable oil (for frying)

1. I n a large pan, melt the butter, add the onions, and sauté until translucent.
2. Stir in 1/3 cup flour to make a roux – add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. 
3. Continue cooking until the sauce thickens. Your sauce should be quite thick.
4. Whisk in nutmeg, sherry, and parsley. Fold in the chicken and one cup bread crumbs.
5. Let simmer for five minutes on low heat. Season accordingly.
6. Pour mixture into a bowl and refrigerate about 1 hour so that you can easily form the croquets with your hands. 
7. Shape the chicken mixture into balls about 1 TABLESPOON.  Some people also form them into disks.
8. Roll balls into flour, then egg, then breadcrumbs.  
9. IMPORTANT: Cover croquets with plastic wrap and refrigerate for 1-2 hours.
10. Heat oil to about 350.  Place croquets in oil and cook until golden brown- three to four minutes, turning occasionally.
11. Remove  and drain on paper towels.
12. Squeeze lime just before serving.
13. Serve with  cilantro aoli.