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Classic Egg Croquettes

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  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Hard cooked eggs 8 , finely chopped
  Dry bread crumbs 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Milk 1⁄2 Cup (8 tbs) (Salad Oil)

Combine 2 tablespoons soup, eggs, bread crumbs, onion, parsley, salt, and pepper.
Mix well; shape into 8 croquettes or patties.
Roll in additional bread crumbs.
In skillet, brown croquettes in oil.
Meanwhile, in saucepan, combine remaining soup and milk.
Heat; stir occasionally.

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