1 Ingredients for croquettes
2 Croquettes shaped and ready to be dipped
3 Flour, egg, and panko breadcrumbs
4 Croquettes cooked to golden brown
5 And the croquette'wich.
Growing up, croquettes made a bi-weekly appearance on our dinner table. Sometimes they were chicken, sometimes tuna, and occasionally whatever leftovers were around. We had applesauce for the chicken croquettes and a dollop of a mayo-sour cream combo for the tuna. The croquettes never made their way into a sandwich, but hey, why not? While I could have taken a trip down memory lane, I decided to make them vegetarian-- chickpeas and potatoes, a take on an Indian samosa.
Crunchy on the outside, soft within, enclosed in a roll-- sounds like a good idea to me. These can be frozen after breading, then sauteed until golden brown and finished in a 350-degree oven. Just note that they'll need to thaw first. Here's the recipe: Chickpea and Potato Croquette’wiches.
