Salmon Patties/Croquettes

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for
croquettes last month which I have not tried yet; he
was still trying to settle on a sauce. IIRC he baked
them in fish shaped cast iron "muffin moulds" which
sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not. I'd prefer oven-baked or lightly
oven-fried (i.e. brush some oil on the baking pan as
opposed to pan-fried in oil). But I'm asking for

your

Quoted message said:

fav's so anything goes 🙂

Jill

Salmon patties are easy, Jill! Shred up some salmon (or get
the canned), add a touch of mayo, worceteshire (sp?) sauce,
lemon, dill, egg, crackers or breadcrumbs, chopped and
sauteed onion, garlic and form it all into a pattie. Then
you can either dip the pattie into panko crumbs and fry or
leave as is and either bake or sautee. Anything goes (but it
all kind of tastes the same); can also be done with tuna.

kili

Quoted message said:

jmcquown said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for
croquettes last month which I have not tried yet; he
was still trying to settle on a sauce. IIRC he baked
them in fish shaped cast iron "muffin moulds" which
sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not.

To me they are croquettes if made from canned salmon... made
from fresh salmon they're salmon cakes. Croquettes are okay
but I much prefer grinding my own salmon and making
cakes.... sometimes I use fresh ground salmon to make salmon
loaf. Naturally with salmon you want a mild sauce, perhaps a
bit of white pepper and dillweed, a simple white sauce,
garnished with pistachios and chopped hard egg yolk.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

jmcquown said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for
croquettes last month which I have not tried yet; he
was still trying to settle on a sauce. IIRC he baked
them in fish shaped cast iron "muffin moulds" which
sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not. I'd prefer oven-baked or lightly
oven-fried (i.e. brush some oil on the baking pan as
opposed to pan-fried in oil). But I'm asking for your
fav's so anything goes 🙂

Jill

Although these are fried in oil, the amount of oil used is
truly up to each person. I use minimal oil and non-stick
surface. They are the "house" patties. It helps to have a
steady supply of fresh salmon in our neighborhood.

* Exported from MasterCook *

Pan-Fried Fresh Salmon Cakes

Recipe By : Cooks Illustrated Serving Size : 4 Preparation
Time :0:00 Categories : Dinner Fish Lunch Main Dish
Sandwich Seafood

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 1/4
pounds salmon fillet 1 slice high-quality white sandwich
bread -- such as Pepperidge Farm, crusts removed and
white part chopped very fine (about 5 tablespoons) 2 T
mayonnaise
1/4 cup finely grated onion 2 T. chopped fresh
parsley leaves
2/4 t salt 1 1/2 T. juice from 1 lemon
3/2 cup all-purpose flour 2 large eggs 1 1/2 t. plus ½
vegetable oil
4/4 cup plain dried bread crumbs -- preferably panko

5. Locate and remove any pin bones from salmon flesh. Using
sharp knife, cut flesh off skin, then discard skin. Chop
salmon flesh into
6/4 to 1/3-inch pieces and mix with chopped bread,
mayonnaise, onion, parsley, salt, and lemon juice in
medium bowl. Scoop a generous 1/4-cup portion salmon
mixture from bowl and use hands to form into a patty
measuring roughly 2-1/2 inches in diameter and 3/4 inch
thick; place on parchment-lined baking sheet and repeat
with remaining salmon mixture until you have 8 patties.
Place patties in freezer until surface moisture has
evaporated, about 15 minutes.

7. Meanwhile, spread flour in pie plate or shallow baking
dish. Beat eggs with 1-1/2 teaspoons vegetable oil and
1-1/2 teaspoons water in second pie plate or shallow
baking dish, and spread bread crumbs in a third. Dip
chilled salmon patties in flour to cover; shake off
excess. Transfer to beaten egg and, using slotted
spatula, turn to coat; let excess drip off. Transfer to
bread crumbs; shake pan to coat patties completely.
Return now-breaded patties to baking sheet.

8. Heat remaining 1/2 cup vegetable oil in large, heavy-
bottomed skillet over medium-high heat until shimmering
but not smoking, about 3 minutes; add salmon patties and
cook until medium golden brown, about 2 minutes. Flip
cakes over and continue cooking until medium golden
brown on second side, about 2 minutes longer. Transfer
cakes to plate lined with paper towels to absorb excess
oil on surface, if desired, about 30 seconds, and then
serve immediately, with the creamy lemon herb dipping
sauce, if you like.

Creamy Lemon Herb Dipping Sauce Makes generous 1/2 cup

9/2 cup mayonnaise 2-1/2 T. juice from 1 lemon 1 T. minced
fresh parsley leave 1 T. minced fresh thyme leaves 1
large scallion, white and green part, minced
10/2 t. salt Ground black pepper

Mix all ingredients in small bowl; season to taste with
ground black pepper. Cover with plastic wrap and chill until
flavors blend, at least 30 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : The key is the use of fresh, chopped salmon…and not
overcooking the cakes. A big wedge of lemon is the simplest
accompaniment to salmon cakes, but if you decide to go with
dipping sauce, make it before preparing the cakes so the
sauce flavors have time to meld. If possible, use panko
(Japanese bread crumbs).

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

kilikini said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes.

(snip)

Quoted message said:

Quoted message said:

Jill

Salmon patties are easy, Jill! Shred up some salmon (or
get the canned), add a touch of mayo, worceteshire (sp?)
sauce, lemon, dill, egg, crackers or breadcrumbs, chopped
and sauteed onion, garlic and form it all into a pattie.
Then you can either dip the pattie into panko crumbs and
fry or leave as is and either bake or sautee. Anything
goes (but it all kind of tastes the same); can also be
done with tuna.

kili

Oh I know they are easy... I'm interested in your recipes.
See, the one I love is a bit unconventional. Rather than
crackers or breadcrumbs it calls for crushed up corn chips
or tortilla chips. Sour cream instead of mayo.

Jill

* Exported from MasterCook *

Helen's Salmon Fish Cakes

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Fish Main

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----MM BY
HELEN PEAGRAM----- 1 Egg, lightly beaten 1 c Day-old
seasoned mashed Potatoes 7 3/4 oz Salmon, drained and
flaked 1 tb Fresh lemon juice 1 d Hot sauce
1/8 ts Paprika 1 t Very finely chopped onions
2/4 ts Salt
3/8 ts Freshly ground black pepper
4/4 c Dried bread crumbs -----COATING----- 1 Egg,
beaten
5/2 c Bread crumbs

Combine one beaten egg with the potatoes, salmon, lemon
juice, onions, salt, black pepper, hot sauce and paprika
in a mixing bowl.

Mix gently so as not to mash the salmon.

Add about one-fourth cup of the bread crumbs to the
mixture and again mix gently.

The mixture should be able to hold together so that you
can form the mixture into balls or patties.

Form the mixture into two-inch patties using metal
icecream scoop as measure.

Dip the balls in the remaining beaten egg, and then dredge
them in the remaining one-half cup of bread crumbs.

Chill the croquettes in the rerfrigerator for at
least one hour.

Heat some oil in a deep frying pan.

fry fishcakes for about five minutes, or until they are
golden brown. Drain on paper towels. Serve warm. Makes six
fishcakes.

May be kept warm in oven.

Excellent!

Recipe by H Peagram

Note: tried recipe using crab on 10/09/01 and I didn't
like the results.

- - - - - - - - - - - -
- - - - - - -

Per Serving (excluding unknown items): 75 Calories; 1g Fat
(10.4% calories from fat); 2g Protein; 16g Carbohydrate;
1g Dietary Fiber; 0mg Cholesterol; 1744mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1/2 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for
croquettes last month which I have not tried yet; he
was still trying to settle on a sauce. IIRC he baked
them in fish shaped cast iron "muffin moulds" which
sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not. I'd prefer oven-baked or lightly
oven-fried (i.e. brush some oil on the baking pan as
opposed to pan-fried in oil). But I'm asking for

your

Quoted message said:

fav's so anything goes 🙂

Jill

alzelt said:

jmcquown said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes.

(snip)

Quoted message said:

Quoted message said:

Jill

Although these are fried in oil, the amount of oil used is
truly up to each person. I use minimal oil and non-stick
surface. They are the "house" patties. It helps to have a
steady supply of fresh salmon in our neighborhood.

I have some frozen salmon fillets from when I ordered the
'cedar planked' kit, which I still haven't used BTW. I did
order extra salmon. Can't get fresh salmon in Memphis, only
frozen or canned.

Thanks for the recipe, Alan... sounds like one to save 🙂

Jill

Quoted message said:

* Exported from MasterCook *

Pan-Fried Fresh Salmon Cakes

Recipe By : Cooks Illustrated Serving Size : 4 Preparation
Time :0:00 Categories : Dinner Fish Lunch Main Dish
Sandwich Seafood

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 1/4
pounds salmon fillet 1 slice high-quality white
sandwich bread -- such as Pepperidge Farm, crusts
removed and white part chopped very fine (about 5
tablespoons) 2 T mayonnaise
1/4 cup finely grated onion 2 T. chopped fresh
parsley leaves
3/4 t salt 1 1/2 T. juice from 1 lemon
1/2 cup all-purpose flour 2 large eggs 1 1/2 t. plus
½ vegetable oil
1/4 cup plain dried bread crumbs -- preferably panko

1. Locate and remove any pin bones from salmon flesh.
Using sharp knife, cut flesh off skin, then discard
skin. Chop salmon flesh into
1/4 to 1/3-inch pieces and mix with chopped bread,
mayonnaise, onion, parsley, salt, and lemon juice in
medium bowl. Scoop a generous
1/4-cup portion salmon mixture from bowl and use hands to
form into a patty measuring roughly 2-1/2 inches in
diameter and 3/4 inch thick; place on parchment-lined
baking sheet and repeat with remaining salmon mixture
until you have 8 patties. Place patties in freezer until
surface moisture has evaporated, about 15 minutes.

2. Meanwhile, spread flour in pie plate or shallow baking
dish. Beat eggs with 1-1/2 teaspoons vegetable oil and
1-1/2 teaspoons water in second pie plate or shallow
baking dish, and spread bread crumbs in a third. Dip
chilled salmon patties in flour to cover; shake off
excess. Transfer to beaten egg and, using slotted
spatula, turn to coat; let excess drip off. Transfer to
bread crumbs; shake pan to coat patties completely.
Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-
bottomed skillet over medium-high heat until shimmering
but not smoking, about 3 minutes; add salmon patties
and cook until medium golden brown, about 2 minutes.
Flip cakes over and continue cooking until medium
golden brown on second side, about 2 minutes longer.
Transfer cakes to plate lined with paper towels to
absorb excess oil on surface, if desired, about 30
seconds, and then serve immediately, with the creamy
lemon herb dipping sauce, if you like.

Creamy Lemon Herb Dipping Sauce Makes generous 1/2 cup

1/2 cup mayonnaise 2-1/2 T. juice from 1 lemon 1 T. minced
fresh parsley leave 1 T. minced fresh thyme leaves 1
large scallion, white and green part, minced
1/2 t. salt Ground black pepper

Mix all ingredients in small bowl; season to taste with
ground black pepper. Cover with plastic wrap and chill
until flavors blend, at least 30 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : The key is the use of fresh, chopped salmon…and
not overcooking the cakes. A big wedge of lemon is the
simplest accompaniment to salmon cakes, but if you decide
to go with dipping sauce, make it before preparing the
cakes so the sauce flavors have time to meld. If possible,
use panko (Japanese bread crumbs).

Quoted message said:

From: [email hidden]

Quoted message said:

To me they are croquettes if made from canned salmon...
made from fresh salmon they're salmon cakes.

Interesting. I always consider croquettes to be made from a
finely chopped meat/vegetable mixture, bound with bechamel,
then rolled in fresh bread crumbs and fried or baked.

Cakes or patties, are coarsely shredded meat or seafood,
with some sauteed vegies and bread/cracker crumbs, bound
lightly with egg and pan sauteed.

Ellen

SportKite1 said:

Quoted message said:

From: [email hidden]

Quoted message said:

To me they are croquettes if made from canned salmon...
made from fresh salmon they're salmon cakes.

Interesting. I always consider croquettes to be made
from a finely chopped meat/vegetable mixture, bound
with bechamel, then rolled in fresh bread crumbs and
fried or baked.

Actually, I think this more accurately describes what I was
thinking of as a croquette. I had a recipe years ago for
chicken croquettes which called for the chopped chicken to
be mixed with a bechamel, among other things. I recall they
were very, very moist when formed into oval cakes. They were
also topped with a sauce after baking.

Jill

Quoted message said:

Cakes or patties, are coarsely shredded meat or seafood,
with some sauteed vegies and bread/cracker crumbs, bound
lightly with egg and pan sauteed.

Ellen

Top posting to "preserve" the recipe. I never would have thought of
leftover mashed potatoes - I will have to try that, thanks Helen. I usually
just make mashed potato pancakes from leftover mashed 'taters or use them as
a topping to a cottage pie 🙂

Jill

MOM PEAGRAM said:

* Exported from MasterCook *

Helen's Salmon Fish Cakes

Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Fish Main

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- -----MM BY
HELEN PEAGRAM----- 1 Egg, lightly beaten 1 c Day-old
seasoned mashed Potatoes 7 3/4 oz Salmon, drained and
flaked 1 tb Fresh lemon juice 1 d Hot sauce
1/8 ts Paprika 1 t Very finely chopped onions
1/4 ts Salt
1/8 ts Freshly ground black pepper
1/4 c Dried bread crumbs -----COATING----- 1 Egg,
beaten
1/2 c Bread crumbs

Combine one beaten egg with the potatoes, salmon, lemon
juice, onions, salt, black pepper, hot sauce and paprika
in a mixing bowl.

Mix gently so as not to mash the salmon.

Add about one-fourth cup of the bread crumbs to the
mixture and again mix gently.

The mixture should be able to hold together so that you
can form the mixture into balls or patties.

Form the mixture into two-inch patties using metal
icecream scoop as measure.

Dip the balls in the remaining beaten egg, and then
dredge them in the remaining one-half cup of bread
crumbs.

Chill the croquettes in the rerfrigerator for at least
one hour.

Heat some oil in a deep frying pan.

fry fishcakes for about five minutes, or until they are
golden brown. Drain on paper towels. Serve warm. Makes
six fishcakes.

May be kept warm in oven.

Excellent!

Recipe by H Peagram

Note: tried recipe using crab on 10/09/01 and I didn't
like the results.

- - - - - - - - - - -
- - - - - -
- -

Per Serving (excluding unknown items): 75 Calories; 1g Fat
(10.4% calories from fat); 2g Protein; 16g Carbohydrate;
1g Dietary Fiber; 0mg Cholesterol; 1744mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1/2 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for
croquettes last month which I have not tried yet; he
was still trying to settle on a sauce. IIRC he baked
them in fish shaped cast iron "muffin moulds" which
sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not. I'd prefer oven-baked or lightly
oven-fried (i.e. brush some oil on the baking pan as
opposed to pan-fried in oil). But I'm asking for your
fav's so anything goes 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Top posting to "preserve" the recipe. I never would have
thought of leftover mashed potatoes - I will have to try
that, thanks Helen. I

usually

Quoted message said:

just make mashed potato pancakes from leftover mashed
'taters or use them

as

Quoted message said:

a topping to a cottage pie 🙂

Jill

My hubby is more British than I. He would use leftovers for
all that, but, I don't like the taste of reheated cold
mashed potatoes, so he gets them all. ; ))

MOM PEAGRAM said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Top posting to "preserve" the recipe. I never would have
thought of leftover mashed potatoes - I will have to try
that, thanks Helen. I usually just make mashed potato
pancakes from leftover mashed 'taters or use them as a
topping to a cottage pie 🙂

Jill

My hubby is more British than I. He would use leftovers
for all that, but, I don't like the taste of reheated cold
mashed potatoes, so he gets them all. ; ))

Apparently I'm more British (Scots) than I am American... I
love a good cottage pie and mashed potato pancakes. I don't
eat cold mashed potatoes, but my mom (Christina Douglas
Brown McQuown) does!

Jill

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Top posting to "preserve" the recipe. I never would
have thought of leftover mashed potatoes - I will have
to try that, thanks Helen. I usually just make mashed
potato pancakes from leftover mashed 'taters or use
them as a topping to a cottage pie 🙂

Jill

My hubby is more British than I. He would use leftovers
for all that, but, I don't like the taste of reheated
cold mashed potatoes, so he gets them all. ; ))

Apparently I'm more British (Scots) than I am American...
I love a good cottage pie and mashed potato pancakes. I
don't eat cold mashed potatoes, but my mom (Christina
Douglas Brown McQuown) does!

Jill

I suppose I'm more Scots than English, but If I can help it
I don't eat leftover potatoes. Even for hash browns I'll
nuke a potato in the oven first but not use cold ones.

Quoted message said:

Please share with me your favourite recipes for Salmon
Patties/Croquettes. Bolivar gave me a recipe for croquettes
last month which I have not tried yet; he was still trying
to settle on a sauce. IIRC he baked them in fish shaped
cast iron "muffin moulds" which sounded like fun!

BTW, to my mind they are "croquettes" if they are sauced,
patties if they are not. I'd prefer oven-baked or lightly
oven-fried (i.e. brush some oil on the baking pan as
opposed to pan-fried in oil). But I'm asking for your fav's
so anything goes 🙂

Jill

Jill, you will probably get a dozen different ways to make
salmon patties, Mine are pretty standard, but I make sure
to use left-- over fresh salmon , not the canned stuff and
plenty of parsley, chopped red onion, little dab of mayo,an
egg, salt and pepper, flour them . let them sit awhile then
saute in a little olive oil.

Rosie

On 17 Apr 2004 03:11:32 GMT, [email hidden] (SportKite1)

Quoted message said:

Cakes or patties, are coarsely shredded meat or seafood,
with some sauteed vegies and bread/cracker crumbs, bound
lightly with egg and pan sauteed.

A patty is just a patty.... no matter what is in it or on
it. <G> They have to be ovals made by using two spoons.

Practice safe eating - always use condiments

"jmcquown" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

SportKite1 said:

Quoted message said:

From: [email hidden]

Quoted message said:

Quoted message said:

To me they are croquettes if made from canned salmon...
made from fresh salmon they're salmon cakes.

Interesting. I always consider croquettes to be made
from a finely chopped meat/vegetable mixture, bound with
bechamel, then rolled in fresh bread crumbs and fried or
baked.

Actually, I think this more accurately describes what I
was thinking of as a croquette. I had a recipe years ago
for chicken croquettes which called for the chopped
chicken to be mixed with a bechamel, among other things. I
recall they were very, very moist when formed into oval
cakes. They were also topped with a sauce after baking.

Jill

Quoted message said:

Cakes or patties, are coarsely shredded meat or seafood,
with some sauteed vegies and bread/cracker crumbs, bound
lightly with egg and pan sauteed.

Ellen

My old-timey salmon croquette recipe has a bechamel as
binder (along with very fine dry bread crumbs) - rolled in
egg & fine cracker crumbs and deep fried. I shape them by
hand (messy, but effective).

I tend to differentiate by cooking method and shape. Patties
are flatter - like a thick pancake - croquettes are like a
thick cone shape, squared off on the ends. Patties are
sauteed in a little butter/oil - croquettes are deep fried.

I imagine interpretations differ.

N.

"Nancy Dooley" wrote in message > "jmcquown" >

Quoted message said:

My old-timey salmon croquette recipe has a bechamel as
binder (along with very fine dry bread crumbs) - rolled in
egg & fine cracker crumbs and deep fried. I shape them by
hand (messy, but effective).

I tend to differentiate by cooking method and shape.
Patties are flatter - like a thick pancake - croquettes
are like a thick cone shape, squared off on the ends.
Patties are sauteed in a little butter/oil - croquettes
are deep fried.

I imagine interpretations differ.

N.

Nancy, you're right on as far as I'm concerned, both from
the croquette and patty standpoint. To me, it's
predominantly the shape, as well as the cooking method,
which tell them apart. Nobody has mentioned chicken
croquettes (or any other meat), finely minced and prepared
as you mentioned. Great way to use up some leftovers!

Dora

I have to agree with Nancy's version of what croquettes vs.
salmon cakes. Croquettes are deep-fried while the salmon
cakes are pan-fried.

VikingQueen

[email hidden] (Nancy Dooley) wrote in message
news:<[email hidden]>...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

SportKite1 said:

> From: [email hidden]

snippage...

Quoted message said:

Nancy writes:

Quoted message said:

I tend to differentiate by cooking method and shape.
Patties are flatter - like a thick pancake - croquettes
are like a thick cone shape, squared off on the ends.
Patties are sauteed in a little butter/oil - croquettes
are deep fried.

I imagine interpretations differ.

N.

"limey" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Nancy Dooley" wrote in message > "jmcquown" >

Quoted message said:

My old-timey salmon croquette recipe has a bechamel as
binder (along with very fine dry bread crumbs) - rolled
in egg & fine cracker crumbs and deep fried. I shape them
by hand (messy, but effective).

I tend to differentiate by cooking method and shape.
Patties are flatter - like a thick pancake - croquettes
are like a thick cone shape, squared off on the ends.
Patties are sauteed in a little butter/oil - croquettes
are deep fried.

I imagine interpretations differ.

N.

Nancy, you're right on as far as I'm concerned, both from
the croquette and patty standpoint. To me, it's
predominantly the shape, as well as the cooking method,
which tell them apart. Nobody has mentioned chicken
croquettes (or any other meat), finely minced and prepared
as you mentioned. Great way to use up some leftovers!

Dora

To me croquettes involve mashed potatoes and patties don't.

Patties are flat disc shaped and thin like a factory made
hamburger patty. Croquettes are 3/4 to 1 inch round log
shapes with flatend ends.

Patties I fry , Croquettes I can bake, fry or deep fry.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.