|Rich white sauce||1 Cup (16 tbs)|
|Ground cooked meat/Finely chopped cooked meat||2 Cup (32 tbs) (Beef, Veal, Pork, Ham Or Chicken)|
|Minced onion||1 Tablespoon|
|Snipped parsley||1 Teaspoon|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Frozen peas in cream sauce||8 Ounce|
|Minced onion||1 Teaspoon|
Prepare Thick White Sauce.
Stir in meat, 1 tablespoon minced onion and the parsley.
Season with salt and pepper.
Spread mixture in ungreased square pan, 8x8x2 inches.
Cover; chill 2 to 3 hours.
Divide mixture into 12 equal parts; shape each into a ball.
Beat egg and water until blended.
Dip each ball into egg mixture, then roll in bread crumbs until completely coated.
Cover croquettes; chill at least 2 hours.
Heat fat or oil (3 to 4 inches) to 365Â° in deep fat fryer or kettle.
Fry croquettes in hot fat 1 1/2 to 2 minutes or until light brown.
Keep croquettes warm in 350Â° oven until serving time.
Prepare peas as directed on package exceptâ€”add minced onion before cooking.
To serve, spoon hot peas in cream sauce over croquettes.