Egg Croquettes
Ingredients
4 egg hard-cooked, peeled and finely chopped
1 can (10 oz / 284 mL) condensed cream of celery soup, divided
1/4 cup finely chopped celery
1/2 package (142 g) original recipe coating mix
1 tbsp chopped fresh parsley
1/4 cup milk
1/4 tsp dried savory
Nutritional Facts
Amount Per Serving
386 Calories
Protein
18.2g
Fat
18.1g
Carbohydrate
37.3g
Directions
- Combine eggs with 1/2 cup (125 mL) soup, celery and 3 tbsp (45 mL) coating mix. Refrigerate for about 30 minutes. Shape egg mixture into 4 patties (can be made a day ahead up to this point. Cover and refrigerate).
- Mix remaining coating mix with parsley. Coat croquettes completely with coating mixture.
- Heat a large non stick skillet over medium heat. Cook croquettes for 3 minutes on each side or until golden brown; keep warm. Stir remaining soup with milk and savory in a small saucepan; heat over medium heat until warm, stirring constantly.* Serve croquettes with warm sauce.*Or stir remaining soup with milk and savory in a medium size microwave safe bowl. Cover with plastic wrap with one corner pulled back for venting. Microwave on medium power (50%) for 3 minutes, stirring once at halftime, or until warm.