Please share with me your favourite recipes for Salmon Patties/Croquettes.
Bolivar gave me a recipe for croquettes last month which I have not tried
yet; he was still trying to settle on a sauce. IIRC he baked them in fish
shaped cast iron "muffin moulds" which sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced, patties if they
are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
on the baking pan as opposed to pan-fried in oil). But I'm asking for your
fav's so anything goes

Jill

"jmcquown" > wrote in message
.. .
> Please share with me your favourite recipes for Salmon Patties/Croquettes.
> Bolivar gave me a recipe for croquettes last month which I have not tried
> yet; he was still trying to settle on a sauce. IIRC he baked them in fish
> shaped cast iron "muffin moulds" which sounded like fun!
>
> BTW, to my mind they are "croquettes" if they are sauced, patties if they
> are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
> on the baking pan as opposed to pan-fried in oil). But I'm asking for
your
> fav's so anything goes
>
> Jill
>
>

Salmon patties are easy, Jill! Shred up some salmon (or get the canned),
add a touch of mayo, worceteshire (sp?) sauce, lemon, dill, egg, crackers or
breadcrumbs, chopped and sauteed onion, garlic and form it all into a
pattie. Then you can either dip the pattie into panko crumbs and fry or
leave as is and either bake or sautee. Anything goes (but it all kind of
tastes the same); can also be done with tuna.

kili

>"jmcquown" > wrote:
>> Please share with me your favourite recipes for Salmon Patties/Croquettes.
>> Bolivar gave me a recipe for croquettes last month which I have not tried
>> yet; he was still trying to settle on a sauce. IIRC he baked them in fish
>> shaped cast iron "muffin moulds" which sounded like fun!
>>
>> BTW, to my mind they are "croquettes" if they are sauced, patties if they
>> are not.

To me they are croquettes if made from canned salmon... made from fresh salmon
they're salmon cakes. Croquettes are okay but I much prefer grinding my own
salmon and making cakes.... sometimes I use fresh ground salmon to make salmon
loaf. Naturally with salmon you want a mild sauce, perhaps a bit of white
pepper and dillweed, a simple white sauce, garnished with pistachios and
chopped hard egg yolk.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

jmcquown wrote:

> Please share with me your favourite recipes for Salmon Patties/Croquettes.
> Bolivar gave me a recipe for croquettes last month which I have not tried
> yet; he was still trying to settle on a sauce. IIRC he baked them in fish
> shaped cast iron "muffin moulds" which sounded like fun!
>
> BTW, to my mind they are "croquettes" if they are sauced, patties if they
> are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
> on the baking pan as opposed to pan-fried in oil). But I'm asking for your
> fav's so anything goes
>
> Jill
>
>
Although these are fried in oil, the amount of oil used is truly up to
each person. I use minimal oil and non-stick surface. They are the
"house" patties. It helps to have a steady supply of fresh salmon in our
neighborhood.

* Exported from MasterCook *

Pan-Fried Fresh Salmon Cakes

Recipe By : Cooks Illustrated
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Fish
Lunch Main Dish
Sandwich Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds salmon fillet
1 slice high-quality white sandwich bread -- such as
Pepperidge
Farm,
crusts removed and white part chopped
very fine (about 5 tablespoons)
2 T mayonnaise
1/4 cup finely grated onion
2 T. chopped fresh parsley leaves
3/4 t salt
1 1/2 T. juice from 1 lemon
1/2 cup all-purpose flour
2 large eggs
1 1/2 t. plus ½ vegetable oil
1/4 cup plain dried bread crumbs -- preferably panko

1. Locate and remove any pin bones from salmon flesh. Using sharp
knife, cut flesh off skin, then discard skin. Chop salmon flesh into
1/4 to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion,
parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup
portion salmon mixture from bowl and use hands to form into a patty
measuring roughly 2-1/2 inches in diameter and 3/4 inch thick; place on
parchment-lined baking sheet and repeat with remaining salmon mixture
until you have 8 patties. Place patties in freezer until surface
moisture has evaporated, about 15 minutes.

2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat
eggs with 1-1/2 teaspoons vegetable oil and 1-1/2 teaspoons water in
second pie plate or shallow baking dish, and spread bread crumbs in a
third. Dip chilled salmon patties in flour to cover; shake off excess.
Transfer to beaten egg and, using slotted spatula, turn to coat; let
excess drip off. Transfer to bread crumbs; shake pan to coat patties
completely. Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet
over medium-high heat until shimmering but not smoking, about 3 minutes;
add salmon patties and cook until medium golden brown, about 2 minutes.
Flip cakes over and continue cooking until medium golden brown on second
side, about 2 minutes longer. Transfer cakes to plate lined with paper
towels to absorb excess oil on surface, if desired, about 30 seconds,
and then serve immediately, with the creamy lemon herb dipping sauce, if
you like.


Creamy Lemon Herb Dipping Sauce
Makes generous 1/2 cup

1/2 cup mayonnaise
2-1/2 T. juice from 1 lemon
1 T. minced fresh parsley leave
1 T. minced fresh thyme leaves
1 large scallion, white and green part, minced
1/2 t. salt
Ground black pepper


Mix all ingredients in small bowl; season to taste with ground black
pepper. Cover with plastic wrap and chill until flavors blend, at least
30 minutes.






- - - - - - - - - - - - - - - - - -

NOTES : The key is the use of fresh, chopped salmon…and not overcooking the
cakes. A big wedge of lemon is the simplest accompaniment to salmon
cakes, but
if you decide to go with dipping sauce, make it before preparing the
cakes so the sauce flavors have time to meld. If possible, use panko
(Japanese bread crumbs).

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

kilikini wrote:
> "jmcquown" > wrote in message
> .. .
>> Please share with me your favourite recipes for Salmon
>> Patties/Croquettes.
(snip)
>> Jill
>
> Salmon patties are easy, Jill! Shred up some salmon (or get the
> canned), add a touch of mayo, worceteshire (sp?) sauce, lemon, dill,
> egg, crackers or breadcrumbs, chopped and sauteed onion, garlic and
> form it all into a pattie. Then you can either dip the pattie into
> panko crumbs and fry or leave as is and either bake or sautee.
> Anything goes (but it all kind of tastes the same); can also be done
> with tuna.
>
> kili

Oh I know they are easy... I'm interested in your recipes. See, the one I
love is a bit unconventional. Rather than crackers or breadcrumbs it calls
for crushed up corn chips or tortilla chips. Sour cream instead of mayo.

Jill

alzelt wrote:
> jmcquown wrote:
>
>> Please share with me your favourite recipes for Salmon
>> Patties/Croquettes.
(snip)
>> Jill
>>
>>
> Although these are fried in oil, the amount of oil used is truly up to
> each person. I use minimal oil and non-stick surface. They are the
> "house" patties. It helps to have a steady supply of fresh salmon in
> our neighborhood.

I have some frozen salmon fillets from when I ordered the 'cedar planked'
kit, which I still haven't used BTW. I did order extra salmon. Can't get
fresh salmon in Memphis, only frozen or canned.

Thanks for the recipe, Alan... sounds like one to save

Jill

> * Exported from MasterCook *
>
> Pan-Fried Fresh Salmon Cakes
>
> Recipe By : Cooks Illustrated
> Serving Size : 4 Preparation Time :0:00
> Categories : Dinner Fish
> Lunch Main Dish
> Sandwich Seafood
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/4 pounds salmon fillet
> 1 slice high-quality white sandwich bread -- such as
> Pepperidge
> Farm,
> crusts removed and white part chopped
> very fine (about 5 tablespoons)
> 2 T mayonnaise
> 1/4 cup finely grated onion
> 2 T. chopped fresh parsley leaves
> 3/4 t salt
> 1 1/2 T. juice from 1 lemon
> 1/2 cup all-purpose flour
> 2 large eggs
> 1 1/2 t. plus ½ vegetable oil
> 1/4 cup plain dried bread crumbs -- preferably panko
>
> 1. Locate and remove any pin bones from salmon flesh. Using sharp
> knife, cut flesh off skin, then discard skin. Chop salmon flesh into
> 1/4 to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion,
> parsley, salt, and lemon juice in medium bowl. Scoop a generous
> 1/4-cup portion salmon mixture from bowl and use hands to form into a
> patty measuring roughly 2-1/2 inches in diameter and 3/4 inch thick;
> place on parchment-lined baking sheet and repeat with remaining
> salmon mixture
> until you have 8 patties. Place patties in freezer until surface
> moisture has evaporated, about 15 minutes.
>
> 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat
> eggs with 1-1/2 teaspoons vegetable oil and 1-1/2 teaspoons water in
> second pie plate or shallow baking dish, and spread bread crumbs in a
> third. Dip chilled salmon patties in flour to cover; shake off
> excess. Transfer to beaten egg and, using slotted spatula, turn to
> coat; let
> excess drip off. Transfer to bread crumbs; shake pan to coat patties
> completely. Return now-breaded patties to baking sheet.
>
> 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed
> skillet over medium-high heat until shimmering but not smoking, about
> 3 minutes;
> add salmon patties and cook until medium golden brown, about 2
> minutes.
> Flip cakes over and continue cooking until medium golden brown on
> second side, about 2 minutes longer. Transfer cakes to plate lined
> with paper towels to absorb excess oil on surface, if desired, about
> 30 seconds,
> and then serve immediately, with the creamy lemon herb dipping sauce,
> if
> you like.
>
>
> Creamy Lemon Herb Dipping Sauce
> Makes generous 1/2 cup
>
> 1/2 cup mayonnaise
> 2-1/2 T. juice from 1 lemon
> 1 T. minced fresh parsley leave
> 1 T. minced fresh thyme leaves
> 1 large scallion, white and green part, minced
> 1/2 t. salt
> Ground black pepper
>
>
> Mix all ingredients in small bowl; season to taste with ground black
> pepper. Cover with plastic wrap and chill until flavors blend, at
> least 30 minutes.
>
>
>
>
>
>
> - - - - - - - - - - - - - - - - - -
>
> NOTES : The key is the use of fresh, chopped salmon…and not
> overcooking the cakes. A big wedge of lemon is the simplest
> accompaniment to salmon
> cakes, but
> if you decide to go with dipping sauce, make it before preparing the
> cakes so the sauce flavors have time to meld. If possible, use panko
> (Japanese bread crumbs).

* Exported from MasterCook *

Helen's Salmon Fish Cakes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM-----
1 Egg, lightly beaten
1 c Day-old seasoned mashed
Potatoes
7 3/4 oz Salmon, drained and flaked
1 tb Fresh lemon juice
1 d Hot sauce
1/8 ts Paprika
1 t Very finely chopped onions
1/4 ts Salt
1/8 ts Freshly ground black pepper
1/4 c Dried bread crumbs
-----COATING-----
1 Egg, beaten
1/2 c Bread crumbs

Combine one beaten egg with the potatoes, salmon, lemon juice, onions,
salt, black pepper, hot sauce and paprika in a mixing bowl.

Mix gently so as not to mash the salmon.

Add about one-fourth cup of the bread crumbs to the mixture and again
mix gently.

The mixture should be able to hold together so that you can form the
mixture into balls or patties.

Form the mixture into two-inch patties using metal icecream scoop as
measure.

Dip the balls in the remaining beaten egg, and then dredge them in the
remaining one-half cup of bread crumbs.

Chill the croquettes in the rerfrigerator for at least one hour.

Heat some oil in a deep frying pan.

fry fishcakes for about five minutes, or until they are golden brown.
Drain on paper towels. Serve warm. Makes six fishcakes.

May be kept warm in oven.

Excellent!

Recipe by H Peagram

Note: tried recipe using crab on 10/09/01 and I didn't like the
results.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; 1g Fat (10.4% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
1744mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


"jmcquown" > wrote in message
.. .
> Please share with me your favourite recipes for Salmon Patties/Croquettes.
> Bolivar gave me a recipe for croquettes last month which I have not tried
> yet; he was still trying to settle on a sauce. IIRC he baked them in fish
> shaped cast iron "muffin moulds" which sounded like fun!
>
> BTW, to my mind they are "croquettes" if they are sauced, patties if they
> are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
> on the baking pan as opposed to pan-fried in oil). But I'm asking for
your
> fav's so anything goes
>
> Jill
>
>

>From:

>To me they are croquettes if made from canned salmon... made from fresh
>salmon
>they're salmon cakes.

Interesting. I always consider croquettes to be made from a finely chopped
meat/vegetable mixture, bound with bechamel, then rolled in fresh bread crumbs
and fried or baked.

Cakes or patties, are coarsely shredded meat or seafood, with some sauteed
vegies and bread/cracker crumbs, bound lightly with egg and pan sauteed.

Ellen

SportKite1 wrote:
>> From:
>
>> To me they are croquettes if made from canned salmon... made from
>> fresh salmon
>> they're salmon cakes.
>
> Interesting. I always consider croquettes to be made from a finely
> chopped meat/vegetable mixture, bound with bechamel, then rolled in
> fresh bread crumbs and fried or baked.
>

Actually, I think this more accurately describes what I was thinking of as a
croquette. I had a recipe years ago for chicken croquettes which called for
the chopped chicken to be mixed with a bechamel, among other things. I
recall they were very, very moist when formed into oval cakes. They were
also topped with a sauce after baking.

Jill

> Cakes or patties, are coarsely shredded meat or seafood, with some
> sauteed vegies and bread/cracker crumbs, bound lightly with egg and
> pan sauteed.
>
> Ellen

Top posting to "preserve" the recipe. I never would have thought of
leftover mashed potatoes - I will have to try that, thanks Helen. I usually
just make mashed potato pancakes from leftover mashed 'taters or use them as
a topping to a cottage pie

Jill

MOM PEAGRAM wrote:
> * Exported from MasterCook *
>
> Helen's Salmon Fish Cakes
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Fish Main
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----MM BY HELEN PEAGRAM-----
> 1 Egg, lightly beaten
> 1 c Day-old seasoned mashed
> Potatoes
> 7 3/4 oz Salmon, drained and flaked
> 1 tb Fresh lemon juice
> 1 d Hot sauce
> 1/8 ts Paprika
> 1 t Very finely chopped onions
> 1/4 ts Salt
> 1/8 ts Freshly ground black pepper
> 1/4 c Dried bread crumbs
> -----COATING-----
> 1 Egg, beaten
> 1/2 c Bread crumbs
>
> Combine one beaten egg with the potatoes, salmon, lemon juice,
> onions, salt, black pepper, hot sauce and paprika in a mixing bowl.
>
> Mix gently so as not to mash the salmon.
>
> Add about one-fourth cup of the bread crumbs to the mixture and
> again mix gently.
>
> The mixture should be able to hold together so that you can form the
> mixture into balls or patties.
>
> Form the mixture into two-inch patties using metal icecream scoop as
> measure.
>
> Dip the balls in the remaining beaten egg, and then dredge them in
> the remaining one-half cup of bread crumbs.
>
> Chill the croquettes in the rerfrigerator for at least one hour.
>
> Heat some oil in a deep frying pan.
>
> fry fishcakes for about five minutes, or until they are golden
> brown. Drain on paper towels. Serve warm. Makes six fishcakes.
>
> May be kept warm in oven.
>
> Excellent!
>
> Recipe by H Peagram
>
> Note: tried recipe using crab on 10/09/01 and I didn't like the
> results.
>
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 75 Calories; 1g Fat (10.4%
> calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
> 0mg Cholesterol; 1744mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
> Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
> "jmcquown" > wrote in message
> .. .
>> Please share with me your favourite recipes for Salmon
>> Patties/Croquettes. Bolivar gave me a recipe for croquettes last
>> month which I have not tried yet; he was still trying to settle on a
>> sauce. IIRC he baked them in fish shaped cast iron "muffin moulds"
>> which sounded like fun!
>>
>> BTW, to my mind they are "croquettes" if they are sauced, patties if
>> they are not. I'd prefer oven-baked or lightly oven-fried (i.e.
>> brush some oil on the baking pan as opposed to pan-fried in oil).
>> But I'm asking for your fav's so anything goes
>>
>> Jill

"jmcquown" > wrote in message
. ..
> Top posting to "preserve" the recipe. I never would have thought of
> leftover mashed potatoes - I will have to try that, thanks Helen. I
usually
> just make mashed potato pancakes from leftover mashed 'taters or use them
as
> a topping to a cottage pie
>
> Jill
My hubby is more British than I. He would use leftovers for all that, but,
I don't like the taste of reheated cold mashed potatoes, so he gets them
all. ; ))

MOM PEAGRAM wrote:
> "jmcquown" > wrote in message
> . ..
>> Top posting to "preserve" the recipe. I never would have thought of
>> leftover mashed potatoes - I will have to try that, thanks Helen. I
>> usually just make mashed potato pancakes from leftover mashed
>> 'taters or use them as a topping to a cottage pie
>>
>> Jill
> My hubby is more British than I. He would use leftovers for all
> that, but, I don't like the taste of reheated cold mashed potatoes,
> so he gets them all. ; ))

Apparently I'm more British (Scots) than I am American... I love a good
cottage pie and mashed potato pancakes. I don't eat cold mashed potatoes,
but my mom (Christina Douglas Brown McQuown) does!

Jill

"jmcquown" > wrote in message
. ..
> MOM PEAGRAM wrote:
> > "jmcquown" > wrote in message
> > . ..
> >> Top posting to "preserve" the recipe. I never would have thought of
> >> leftover mashed potatoes - I will have to try that, thanks Helen. I
> >> usually just make mashed potato pancakes from leftover mashed
> >> 'taters or use them as a topping to a cottage pie
> >>
> >> Jill
> > My hubby is more British than I. He would use leftovers for all
> > that, but, I don't like the taste of reheated cold mashed potatoes,
> > so he gets them all. ; ))
>
> Apparently I'm more British (Scots) than I am American... I love a good
> cottage pie and mashed potato pancakes. I don't eat cold mashed potatoes,
> but my mom (Christina Douglas Brown McQuown) does!
>
> Jill
I suppose I'm more Scots than English, but If I can help it I don't eat
leftover potatoes. Even for hash browns I'll nuke a potato in the oven
first but not use cold ones.

>
>Please share with me your favourite recipes for Salmon Patties/Croquettes.
>Bolivar gave me a recipe for croquettes last month which I have not tried
>yet; he was still trying to settle on a sauce. IIRC he baked them in fish
>shaped cast iron "muffin moulds" which sounded like fun!
>
>BTW, to my mind they are "croquettes" if they are sauced, patties if they
>are not. I'd prefer oven-baked or lightly oven-fried (i.e. brush some oil
>on the baking pan as opposed to pan-fried in oil). But I'm asking for your
>fav's so anything goes
>
>Jill


Jill, you will probably get a dozen different ways to make salmon patties,
Mine are pretty standard, but I make sure to use left-- over fresh salmon ,
not the canned stuff and plenty of parsley, chopped red onion, little dab of
mayo,an egg, salt and pepper, flour them . let them sit awhile then saute in
a little olive oil.

Rosie

On 17 Apr 2004 03:11:32 GMT, (SportKite1)
wrote:
>
> Cakes or patties, are coarsely shredded meat or seafood, with some sauteed
> vegies and bread/cracker crumbs, bound lightly with egg and pan sauteed.
>
A patty is just a patty.... no matter what is in it or on
it. <G> They have to be ovals made by using two spoons.


Practice safe eating - always use condiments

"jmcquown" > wrote in message > ...
> SportKite1 wrote:
> >> From:
>
> >> To me they are croquettes if made from canned salmon... made from
> >> fresh salmon
> >> they're salmon cakes.
> >
> > Interesting. I always consider croquettes to be made from a finely
> > chopped meat/vegetable mixture, bound with bechamel, then rolled in
> > fresh bread crumbs and fried or baked.
> >
>
> Actually, I think this more accurately describes what I was thinking of as a
> croquette. I had a recipe years ago for chicken croquettes which called for
> the chopped chicken to be mixed with a bechamel, among other things. I
> recall they were very, very moist when formed into oval cakes. They were
> also topped with a sauce after baking.
>
> Jill
>
> > Cakes or patties, are coarsely shredded meat or seafood, with some
> > sauteed vegies and bread/cracker crumbs, bound lightly with egg and
> > pan sauteed.
> >
> > Ellen

My old-timey salmon croquette recipe has a bechamel as binder (along
with very fine dry bread crumbs) - rolled in egg & fine cracker crumbs
and deep fried. I shape them by hand (messy, but effective).

I tend to differentiate by cooking method and shape. Patties are
flatter - like a thick pancake - croquettes are like a thick cone
shape, squared off on the ends. Patties are sauteed in a little
butter/oil - croquettes are deep fried.

I imagine interpretations differ.

N.

"Nancy Dooley" wrote in message > "jmcquown" >
> My old-timey salmon croquette recipe has a bechamel as binder (along
> with very fine dry bread crumbs) - rolled in egg & fine cracker crumbs
> and deep fried. I shape them by hand (messy, but effective).
>
> I tend to differentiate by cooking method and shape. Patties are
> flatter - like a thick pancake - croquettes are like a thick cone
> shape, squared off on the ends. Patties are sauteed in a little
> butter/oil - croquettes are deep fried.
>
> I imagine interpretations differ.
>
> N.

Nancy, you're right on as far as I'm concerned, both from the croquette and
patty standpoint. To me, it's predominantly the shape, as well as the
cooking method, which tell them apart. Nobody has mentioned chicken
croquettes (or any other meat), finely minced and prepared as you mentioned.
Great way to use up some leftovers!

Dora

>"limey" writes:
>
>"Nancy Dooley" wrote:
>> My old-timey salmon croquette recipe has a bechamel as binder (along
>> with very fine dry bread crumbs) - rolled in egg & fine cracker crumbs
>> and deep fried. I shape them by hand (messy, but effective).
>>
>> I tend to differentiate by cooking method and shape. Patties are
>> flatter - like a thick pancake - croquettes are like a thick cone
>> shape, squared off on the ends. Patties are sauteed in a little
>> butter/oil - croquettes are deep fried.
>>
>> I imagine interpretations differ.
>>
>> N.
>
>Nancy, you're right on as far as I'm concerned, both from the croquette and
>patty standpoint. To me, it's predominantly the shape, as well as the
>cooking method, which tell them apart. Nobody has mentioned chicken
>croquettes (or any other meat), finely minced and prepared as you mentioned.
>Great way to use up some leftovers!

TURKEY (or chicken) CROQUETTES

6 tablespoons butter
1/2 cup flour
1 cup milk
1 cup chicken broth
2 teaspoons lemon juice
2 tablespoons snipped parsley
2 teaspoons grated onion
1/2 teaspoon celery salt
Dash each of pepper, paprika, and nutmeg
4 cups ground, cooked turkey
3/4 cup fine bread crumbs
1 beaten egg plus 2 tablespoons water

In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken
broth. Cook and stir until mixture thickens and bubbles, and continue cooking
for 1 minute more.

Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash
each of pepper, paprika, and nutmeg. Cool.

In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.


With wet hands, shape mixture into balls. Roll balls one at a time in bread
crumbs. Lightly shape balls into cones. For each croquette, dip it into the
mixture of egg and water, then roll in bread crumbs. Again, dip croquette in
egg/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer
for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.

Epicurious
Ruth Hawley
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"limey" > wrote in
:

>
> "Nancy Dooley" wrote in message > "jmcquown" >
>> My old-timey salmon croquette recipe has a bechamel as binder (along
>> with very fine dry bread crumbs) - rolled in egg & fine cracker
>> crumbs and deep fried. I shape them by hand (messy, but effective).
>>
>> I tend to differentiate by cooking method and shape. Patties are
>> flatter - like a thick pancake - croquettes are like a thick cone
>> shape, squared off on the ends. Patties are sauteed in a little
>> butter/oil - croquettes are deep fried.
>>
>> I imagine interpretations differ.
>>
>> N.
>
> Nancy, you're right on as far as I'm concerned, both from the
> croquette and patty standpoint. To me, it's predominantly the shape,
> as well as the cooking method, which tell them apart. Nobody has
> mentioned chicken croquettes (or any other meat), finely minced and
> prepared as you mentioned. Great way to use up some leftovers!
>
> Dora
>
>
>

To me croquettes involve mashed potatoes and patties don't.

Patties are flat disc shaped and thin like a factory made hamburger patty.
Croquettes are 3/4 to 1 inch round log shapes with flatend ends.

Patties I fry , Croquettes I can bake, fry or deep fry.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

I have to agree with Nancy's version of what croquettes vs. salmon
cakes. Croquettes are deep-fried while the salmon cakes are pan-fried.

VikingQueen

(Nancy Dooley) wrote in message om>...
> "jmcquown" > wrote in message > ...
> > SportKite1 wrote:
> > >> From:
snippage...
>Nancy writes:

> I tend to differentiate by cooking method and shape. Patties are
> flatter - like a thick pancake - croquettes are like a thick cone
> shape, squared off on the ends. Patties are sauteed in a little
> butter/oil - croquettes are deep fried.
>
> I imagine interpretations differ.
>
> N.