Classic Egg Croquettes
|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|
|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.