In a pan cover the dates with water and bring to the boil to soften, then strain lightly press in sieve to remove excess water and roughly chop.
Make the béchamel in a separate pan and then add the cheese and dates plus salt and pepper to taste, then leave to cool.
Mould the mix into balls and place on the flour in the tray. Coat the balls fully in flour and then transfer to the eggs, coat well and then transfer to the breadcrumbs.
Ensure the croquettes are fully coated in the breadcrumbs and then transfer to a chiller until ready to use.
Fry in hot vegetable in a large pan or fryer until crisp, golden brown and hot in the middle. serve.