Fufu croquettes

4 tablespoons butter
1 medium finely minced onion
1/3 cup flour
1 1/2 cups milk
1/4 teaspoon nutmeg
4 cups fufu
1/4 cup finely chopped parsley
Salt and pepper to taste
Coating:
2 eggs, beaten with 1 tablespoon water
1 cup dry bread crumbs mixed with 1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying

1. In a large pan, melt the butter, add the onions, and saute until translucent.
2. Stir in 1/4 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. Continue cooking until the sauce thickens. Whisk in parsley and add fufu.
3. Let simmer for five minutes on low heat. Taste and season with salt and pepper if necessary. Spoon the mixture into a baking pan and refrigerate until well chilled - at least one hour. The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, mix in some additional bread crumbs or fufъ.
4. In a mixing bowl, beat the eggs with water until frothy. Combine the bread crumbs and flour in a second bowl. Season with salt and pepper. Shape the fufu mixture into a log about 3/4-inch thick. Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs, so they are coated heavily. Dip a second time and re-roll in bread crumbs.
5. Cover logs with plastic wrap and refrigerate for two to three hours. (You may also freeze for later use, or use the freezer to quickly chill them.)
6. Saute the croquetas in hot oil, a few at a time, three to four minutes or until golden brown. Remove from oil and drain on paper towels. You may also cook them in a deep fat fryer.