croquettes

Black Bean Croquettes 

black beans*

corn

olive oil

soy sauce

liquid smoke**

onion,

garlic,

chili powder

cumin

lime

cornmeal

flour

spray oil

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are SO easy to make! 

Easy Chicken Croquettes

Panko

green bell pepper (chopped)

red bell pepper (chopped)

chicken (chopped*)

garlic powder

salt

pepper

mayonnaise

Worcestershire

cilantro

Add panko and flour to a bowl and mix. Add bell peppers, chopped chicken, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.

Shape into 6-8 patties and heat oil in large skillet over medium high heat.

Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.

A simple 5-ingredient recipe for crispy chicken croquettes made with all-white canned chicken. Easily shape into smaller portions for kid-friendly homemade chicken nuggets.

Crispy Chicken Fritters

white premium chunk chicken breast

Dijon mustard

salt (see notes)

onion powder

black pepper

thyme

bread crumbs

Vegetable oil

Croquettes with sweet potatoes and cassava

cassava root peeled (medium size)

sweet potato peeled (medium size)

butter

chive

paprika

nutmeg

Cut the cassava and sweet potatoes in big chunks.

Put them in a sauce pan and cover them with water.

Boil them until they are soft but still firm

Drain the water and mash them with a fork or potato masher

Add to the warm mashed potatoes the butter, chives, nutmeg, salt, pepper while mashing.

Make small balls with them and put them on a plate.

Put the flour, beaten egg, breadcrumbs with a dash of paprika in individual bowls.

Deep your balls in each of the bowl in this order: flour, egg, breadcrumbs.

They must be deep fried. Heat your oil. Make sure the oil is hot before putting them in order to avoid them soaking too much oil.

Your croquettes are ready when they turn gold brown. This shouldn’t take more than 2 min.

Place them on a paper towel to absorb excess oil.

https://www.youtube.com/watch?v=osbM9avuIWw

Have you ever heard of croquettes? They are small balls that are soft on the inside and crunchy on the outside. You can make them using any type of starch like potatoes, yams, cassava, sweet potatoes, etc. 

Full recipe on www.thebluefufu.com

Croquettes with sweet potatoes and cassava recipe

These delicious Southern Salmon Croquettes are a quick and easy soul food classic done right!  Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from an irresistible cornmeal breading, you will make these time and time again. 

Southern Salmon Croquettes

(14.75) pink salmon can (with bones removed)

self rising flour

onion

green pepper

tsp worcheshire sauce

tsp red pepper flakes

tsp black pepper

yellow cornmeal (optional (you can omit or use flour if you prefer))

vegetable oil

In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined.  The mixture will be somewhat softer and looser so you will have to handle with care but don’t worry, they will fry up just fine.

Add cornmeal to a plate and set aside.

Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).

Add oil to cast iron skillet and heat until oil reaches 375.  Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

Cette garniture est un des plats de première année d"école hôtelière !

Croquettes de pommes de terre

500 g de pommes de terre

200 g de chapelure blanches

200 g de farine

g de beurre

oeufs

Huile

Noix de muscade

Sel ou sel fin

Poivre

Ecrasez la pulpe chaude des pommes de terre.

Ajoutez le beurre puis assaisonnez fortement de sel, de poivre et de noix de muscade.

Clarifiez les œufs. Mettez blancs dans un plat et les jaunes dans la purée.Mélangez fortement, puis placez le tout dans une poche à douille sans mettre de douille. Formez de longs boudins. Filmez et réservez au froid.

Ajoutez un peu d&#039;huile aux blancs d&#039;œufs et fouettez brièvement.Coupez les boudins en tronçons. Passez les tronçons dans la farine, dans les blancs, puis dans la chapelure.

Faites frire à 170°C maxi, égouttez, salez et servez rapidement.

Que faire avec un reste de risotto ? Si vous avez cuisiné trop de risotto la veille et que vous ne savez pas quoi en faire, voilà une recette facile et rapide à préparer avec un reste de risotto : des galettes de risotto. Nous avons adoré le contraste entre la surface croustillante et le cœur bien moelleux. 

Galettes de risotto au Parmesan

200 g de riz à risotto Arborio

½ oignon

cl de vin blanc sec

80 cl de bouillon de poule

g de parmesan

Huile d'olive

Poivre du moulin

g de parmesan râpé

c. à s. de farine

Préparez le risotto

Pelez puis ciselez l&#039;oignon.Faites chauffer le bouillon.Dans une sauteuse, faites chauffer 2 cuill&amp;egrave;res &amp;agrave; soupe d&amp;rsquo;huile d&amp;rsquo;olive, ajoutez l&amp;rsquo;oignon et faites-le revenir pendant 6 &amp;agrave; 8 minutes sur feu doux.Ajoutez le riz, m&amp;eacute;langez et faites cuire pendant quelques minutes, jusqu&amp;rsquo;&amp;agrave; ce qu&amp;rsquo;il devienne translucide.Ajoutez le vin blanc, m&amp;eacute;langez et faites cuire jusqu&amp;rsquo;&amp;agrave; ce qu&amp;rsquo;il soit absorb&amp;eacute;.Versez une louche de bouillon, m&amp;eacute;langez, versez le reste du bouillon&amp;nbsp;petit &amp;agrave; petit dans la louche pr&amp;eacute;c&amp;eacute;dente a &amp;eacute;t&amp;eacute; absorb&amp;eacute;e et m&amp;eacute;langez tr&amp;egrave;s souvent. Arr&amp;ecirc;tez quand le riz est cuit, ce qui prend une vingtaine de minutes.&amp;nbsp;

Laissez reposer le risotto

Ajoutez au risotto le beurre et le parmesan r&amp;acirc;p&amp;eacute;, salez, poivrez, couvrez et laissez reposer 2 minutes hors du feu puis m&amp;eacute;langez une derni&amp;egrave;re fois.Versez le risotto dans un bol, laissez ti&amp;eacute;dir, couvrez d&#039;un film &amp;eacute;tirable pos&amp;eacute; &amp;agrave; la surface puis r&amp;eacute;servez au frais pendant au moins 6 heures.

Formez les galettes

M&amp;eacute;langez la farine et le parmesan r&amp;acirc;p&amp;eacute; dans une grande assiette.Pr&amp;eacute;levez du risotto avec une cuill&amp;egrave;re &amp;agrave; glace, formez des boules avec vos mains humides puis aplatissez en galettes.Passez-les dans le m&amp;eacute;lange farine Parmesan et d&amp;eacute;posez-les au fur et &amp;agrave; mesure sur une assiette.&amp;nbsp;

Faites cuire les galettes

Faites chauffer une bonne quantit&amp;eacute; d&#039;huile dans une po&amp;ecirc;le (il faut que l&#039;&amp;eacute;paisseur soit d&#039;environ 3 &amp;agrave; 5 mm).Faites revenir les galettes 3 &amp;agrave; 4 minutes de chaque c&amp;ocirc;t&amp;eacute;.D&amp;eacute;posez-les sur du papier absorbant puis servez bien chaud

This classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack with a light crunchy exterior encasing fluffy chorizo-flavoured mash potatoes. They’re a popular tapas bar snack in Spain and are so popular some bars even specialise in croquettes offering a diverse array of fillings.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

chorizo sausage

500 g mashed potato (cold, made without butter or milk)

tbsp parmesan cheese (grated)

egg (beaten)

plain flour

tsp smoked paprika

tsp chilli powder

Sea salt (fine,

black pepper (ground,

g plain flour

eggs (beaten)

100 g dried panko breadcrumbs

If using fresh chorizo, peel and chop into small pieces. Cook in a non-stick pan over low heat. If using hard chorizo, just peel the skin off and dice into small pieces.

Mix the parmesan, egg, flour, paprika powder, chilli powder, salt and pepper into the mashed potato until well combined and then fold in the chorizo.

Line up a flat plate, two bowls and a sheet pan lined with oven paper for the coated croquettes: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.

Divide the mash mix into 35 gram portions and roll each into a sausage shape as you make each croquette.

Roll the croquette in the flour ensuring it’s completely covered in flour.

Dip the croquette into the egg wash. Pull out and let drip.

Roll the croquette into the panko breadcrumb mix, pushing gently to ensure its completely covered in crumbs.

Move the croquette to the sheet pan, then repeat with the other croquettes.

When you are finished with all the croquettes, place the sheet pan in the fridge for at least half an hour to firm up and dry the croquettes slightly.

When ready to deep-fry, half-fill a deep saucepan with the oil and heat to 180°C (350°F) before placing a few croquettes gently into the oil.

It should take around 3 minutes go get them golden brown.

Place on another sheet pan lined with paper towels until all croquettes are cooked.

Serve with aioli.

Vegan potato croquettes melt in your mouth. Crispy on the outside, soft and delicate on the inside. Oil-free with both an air-fried and baked option. Served with a creamy vegan bacon dipping sauce or select from a list of yummy vegan dips. They are like fried mashed potato balls!

Potato Croquettes

potatoes

yeast

unsweetened, unflavored plain plant-based milk

garlic (minced)

onions

Tablespoons parsley (chopped)

breadcrumbs (gluten-free, or regular bread crumbs)

nutritional yeast

water

chickpea flour (or flour of choice)

sour cream

vegan bacon seasoning

maple syrup or date syrup

chopped parsley

Peel and cut potatoes into equal-sized chunks.

Place potatoes in a pot, and cover with water.

Add a small amount of salt to the water.

Bring the water to a boil.

Smaller chunks take less tie, while larger chunks may take longer.

Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork.

Drain the potatoes.

Place the potatoes in a bowl.

The mashed potato mixture should be thicker than a typical mashed potato. Because potatoes vary in size, add the plant milk slowly, beginning with 1/2 cup and adding more as needed. The final product should be thick, not creamy. 

Add all the ingredients (add the plant milk slowly; you may need less than 1 cup), except for the parsley.

Mash until ingredients are mixed using a hand masher, electric mixer, or immersion blender; , blend until smooth. I used a hand masher.

Stir in the parsley and allow it to cool to room temperature.

Once cool, use an ice cream scoop and scoop the potato mixture. Then, use your hands to form identical balls about the size of golf balls.

Combine bread crumbs and the nutritional yeast in a wide mouth bowl and whisk together.

Set aside.

Bread Crumb Mixture

In the second wide-mouth bowl, combine water and flour and whisk together.

Or, combine in a small blender to avoid clumps.

Flour Wash

Dip each potato ball in the flour/water wash, covering each ball.

Then, transfer to the bread crumb mixture and cover the ball in bread crumbs.

Transfer to a baking sheet until all the potato balls are covered.

Preparing and cooking the croquettes

Preheat the air-frier to 400 degrees.

Work in batches and place the bread crumb coated balls in a single layer in the base of the air-frier basket.

Cook in a single layer; do not overlap or overcrowd the basket.

Cook for 5 minutes; then open and shake to rotate the potato croquettes.

Cook another 5 minutes.

Remove from the air fryer, transfer to a baking sheet, and place in a 325-degree oven to keep warm while cooking the remaining croquettes.

Air Fry Option

Preheat the oven to 400 degrees.

Place bread crumb-coated croquettes on a baking sheet lined with parchment paper or a silicone baking mat.

Cook for 25-27 minutes, rotating the croquettes halfway through cooking.

Baked Option

Mix 1/2 cup vegan sour cream with bacon seasoning and maple syrup.

Stir together.

Refrigerate until servings.

Vegan Bacon Dip

Serve with an additional parsley garnish.

Serving

Baked Fish Cutlets - a healthier alternative to deep-fried fish cutlets (fish croquettes). A spicy fish filling coated with a deliciously crispy, crunchy, golden breadcrumb coating. Perfect for snacking.&nbsp;

Top 18 croquettes recipes from across the web

The most viewed croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Leftover Chicken Croquettes Recipe

Top 18 croquettes recipes from across the web

The most viewed croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Bean Croquettes

Easy Chicken Croquettes

Crispy Chicken Fritters

Croquettes with sweet potatoes and ...

Southern Salmon Croquettes

Croquettes de pommes de terre

Galettes de risotto au Parmesan

Spanish Chorizo and Potato Croquett...

Potato Croquettes

Sri Lankan Baked Fish Cutlets (Fish...

Vegan Spinach Croquettes

Pan-Fried Salmon Croquettes Recipe

Salmon Cakes with Tropical Fruit Sa...

Croquetas de Jamon (Cuban Ham Croqu...

Croquettes de poisson et mayonnaise...

Leftover Turkey &amp; Mashed Potato...

Chicken Croquettes Recipe

Leftover Chicken Croquettes Recipe

The most viewed croquettes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Leftover Turkey & Mashed Potato...