These small, lightly breaded fritters are delicious and a real winner when it comes to parties. Rolled in natural breadcrumbs and filled with nutty Manchego cheese and salty Serrano ham, it's no wonder why they are also so popular as an afternoon snack, best enjoyed with chilled glass of Spanish white wine. Cook the potatoes in a large saucepan of boiling, salted water for 15-20 minutes or until tender. Pre-heat the oven to gas 7, 220°C, fan 200°C. Drain the potatoes and allow to cool a little before mashing with seasoning. Fold in the Manchego and diced Serrano ham and mix well till it is fully incorporated. Take tablespoons of the mixture once cool enough to handle and shape into small croquette shapes, no longer than 2 inches long. Roll in the breadcrumbs making sure they are coated evenly all over, then arrange on a lined baking sheet. Bake for 15-20 minutes or until golden brown. Remove and serve on a bed of chive stalks and julienned carrot.