Left-over mashed POTATOES can be utilized in no better way than to make croquettes. Of course, if potato croquettes are desired and no POTATOES are on hand, it will be necessary to cook POTATOES and mash them especially for this purpose. Croquettes made according to the accompanying recipe will be found a delightful addition to the menu. They are often served plain, but are much improved by a medium white Sauce or a gravy.
(Sufficient to Serve Six)
- 2 c. mashed POTATOES
- 2 Tb. chopped parsley
- 1 Tb. onion juice
- 1 tsp. celery salt
- 2 eggs
- Dry bread crumbs
To the mashed POTATOES, add the parsley, onion juice, and celery salt and mix thoroughly. Beat the eggs slightly, reserve a small amount to be diluted with water or milk for dipping the croquettes, and add the rest to the POTATOES. Shape the mixture into oblong croquettes of uniform size and shape. Roll each in the crumbs, then in the diluted egg, and again in the crumbs. Fry in deep hot fat until an even brown in color. Remove from the fat, drain, and serve.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)