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Croquettes

Explore 10 recipes and more

Crispy Pan Seared Falafel

Ingredients
  • 2 1/2 cups cooked (14 ounces) chickpeas
  • 1/4 cup chopped onion, 4 ounces
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup peeled and grated zucchini
  • Pinch cayenne, pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup medium-chopped mixed fresh herbs, such as parsley, mint, and cilantro
  • 6 whole-wheat pitas
  • 4 1/2 ounces romaine or Bibb lettuce, (about 12 leaves)
  • 1 1/2 pounds tomatoes, sliced into 1/4-inch rounds
  • 1 small onion, peeled and sliced into 1/8-inch rounds
  • 1/3 cup fresh mint leaves
  • Olive-oil, cooking spray
  • Tzatziki
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Chickpea Fritters

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Turkey Croquettes

Other Ideas:
Leftovers, Main course, Turkey
Ingredients
  • 1 1/2 ounces (3 tablespoons) unsalted butter
  • 1 medium onion, minced
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons minced fresh sage
  • 1 1/2 teaspoons minced fresh savory or thyme
  • 2 cups finely chopped cooked turkey
  • 1/4 cup heavy cream
  • 1 cup mashed potatoes
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 1/2 cups finely ground fresh breadcrumbs
  • Vegetable oil, for frying
  • Cranberry sauce, for serving
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Potato Croquettes

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Mini Asian Crab Cakes

Ingredients
  • 1 tablespoon diced, seeded red jalapeno
  • 1 tablespoon diced, seeded green jalapeno
  • 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons coarsely chopped cilantro
  • 1 large egg, lightly beaten
  • 1/4 teaspoon coarse salt
  • 1/3 cup coconut milk
  • 1 1/2 cups lump crabmeat (about 9 ounces), picked over
  • 1/2 cup panko (Asian breadcrumbs), plus more for dredging
  • 3 to 4 tablespoons vegetable oil
  • 2 limes, halved lengthwise and cut into quarters, for serving
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Zucchini Fritters with Yogurt-Dill Sauce

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Mini Asian Crab Cakes

Ingredients
  • 8 ounces jumbo lump crabmeat, picked over
  • 1/4 cup mayonnaise, plus 3 tablespoons, for garnish
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon finely grated lime zest
  • 1/2 cup plus 2 tablespoons plain breadcrumbs
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1/4 cup sesame seeds
  • 2/3 cup vegetable oil, plus more if needed
  • 1 English cucumber, for garnish
  • 1/2 cup drained pickled ginger, for garnish
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Potato Croquettes

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Mini Asian Crab Cakes

Ingredients
  • 1 tablespoon diced, seeded red jalapeno
  • 1 tablespoon diced, seeded green jalapeno
  • 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons coarsely chopped cilantro
  • 1 large egg, lightly beaten
  • 1/4 teaspoon coarse salt
  • 1/3 cup coconut milk
  • 1 1/2 cups lump crabmeat (about 9 ounces), picked over
  • 1/2 cup panko (Asian breadcrumbs), plus more for dredging
  • 3 to 4 tablespoons vegetable oil
  • 2 limes, halved lengthwise and cut into quarters, for serving
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Mini Asian Crab Cakes

Ingredients
  • 8 ounces jumbo lump crabmeat, picked over
  • 1/4 cup mayonnaise, plus 3 tablespoons, for garnish
  • 2 scallions, trimmed and finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon finely grated lime zest
  • 1/2 cup plus 2 tablespoons plain breadcrumbs
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1/4 cup sesame seeds
  • 2/3 cup vegetable oil, plus more if needed
  • 1 English cucumber, for garnish
  • 1/2 cup drained pickled ginger, for garnish
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