Potato Croquettes

Ingredients

• 2 c. hot riced potatoes
• 1 T.
• 1/4 T. grated onion
• 1/2 T. salt
• 1/4 T. pepper
• 1/2 T. celery salt
• 1 T. chopped parsley
• 1 yolk of egg

Method

1. 1

   Mix all ingredients together and beat thoroughly.

2. 2

   Cool the mixture, shape into cylinders, roll in crumbs, egg, and crumbs again, then fry in deep fat.

3. 3

   Drain and serve.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 47. The excerpt below is the record exactly as published.

POTATO CROQUETTES. 2 c. hot riced potatoes. 1 T. 2 tb. butter. }4T. 34 T. grated onion. }/2 T. salt. }4 T. pepper. H T. celery salt. ii'T. 1 T. chopped parsley. 1 yolk of egg. 1. Mix all together, beat thoroughly; cool. 2. Shape in cylinders; roll in crumbs, egg and crumbs; fry in deep fat. 3. Drain, garnish and serve. FOODS COOKED IN DEEP FAT 159 POTATO APPLES. He. 2 c. hot riced potatoes. 1 T. 2 tb. butter. 1 tb. 14 c. grated cheese. VsT. 14 T. salt. f.g. cayenne. Few gratings nutmeg. 1 T. 2 tb- milk. 1 T. 2 yolks of eggs. 1. Mix all together, beat thoroughly, cool. 2. Shape as small apples; roll in crumbs, egg and crumbs; fry in deep fat. 3. Drain, garnish and serve. SALMON CROQUETTES. 2tb. 1 c. hot mashed potatoes. 2tb. 1 c. flaked salmon. VsT. 3^ T. lemon juice. VsT. 1 T, chopped parsley. f.g. 3^ T. salt. f.g. % T. pepper. 1 yolk of egg. 1. Combine ingredients; chill. 2. Shape, roll in crumbs, egg and crumbs. 3. Fry in deep fat. 4. Drain; garnish, serve with Drawn Butter Sauce. RICE CROQUETTES. Vsc. 2 c. cooked rice. 1 T. 2 to 3 tb. milk. 1 T. 2 tb. butter. VsT. 3^ T. salt. f.g. f.g. cayenne. 2 T. 1 egg. 1 T. 2 tb. chopped parsley. 1. Reheat rice in double boiler with enough milk to soften. 2. Add butter, seasonings and beaten egg. 3. Cook until egg thickens; add parsley. 4. Spread on a plate to cool. 5. Shape as rolls; dip in crumbs, egg and crumbs. 6. Fry in deep fat. 160 CANADIAN COOK BOOK SWEET RICE CROQUETTES. 1. Omit pepper and parsley from rice croquettes; add % c. sugar and T. nutmeg. 2. Shape ; roll in crumbs, egg and crumbs and fry in deep fat. Note. — A cube of jelly may be moulded in centre of croquette or shape croquette as a nest and serve with jelly. VEAL OR CHICKEN CROQUETTES. 2tb. 3 drops 3^T. MT. f-g. 3^tb. %tb. f.g. f.g. f.g. 2tb. 2 c. cooked veal or chicken, minced. Ys T. grated onion. 1 T. lemon juice. 14, tb. chopped parsley. li T. salt. 2 tb. butter. 4 tb. flour. T. salt. Ys, T. pepper. }/2, T. celery salt

Cook this with the app: pantry check, scaling, and the assistant.