For special meals, these are all made in a similar way, try out your own variations
A mechanical ice-cream scoop works great for measuring the patties.
Form them all first (especially if making a variety) then coat all before cooking.
They are a bit messy to make but can be refrigerated or frozen and reheated.
CHEESE RICE CROQUETS
1/4 cup grated onion
2 cups cooked rice
1/2 tsp mustard
1 cup cheese sauce
POTATO CHEESE CROQUETS or POTATO NUT CROQUETS
3 cups cold mashed potatoes
1 cup grated cheese or mixed ground nuts
NUT RISSOLES
1 cup dry bread crumbs
1 cup grated or ground mixed nuts
1 cup white sauce
salt, marjoram, thyme etc to taste (abt 1/4 tsp)
SOYBEAN CROQUETS
2 cups mashes soy baked beans (or mix)
1 large onion, chopped and sautéed
1 cup white sauce
abt 1/2 tsp each marjoram, thyme, salt, pepper ect
METHOD
mix all together, form onto croquettes, proceed as in COATING & COOKING
additional flavoring may be added to sauce or mixture to suit.
COATING and COOKING
1-2 cups dry crumbs, any of the following or combination.
Bread crumbs, crushed cornflakes, crushed crackers, ground nuts, or your choice.
Mix herbs or seasoning of your choice in with crumbs.
Beat 1 egg and ¼ cup milk in small bowl, dip croquets in egg mixture
Then coat in crumbs, deep fry at 375f abt 4 min until golden brown, drain.
Or place in baking dish and bake at 350-400 for abt 1/2 hr