The Texas BBQ Forum

Most folks call them Patties but Mom always called them "Croquettes" ?maybe because it sounded fancier. Been cooking them and eating them all of my born daze as well as green beans and mac and chez. It would have taken a pointed gun to make me go to town and pick up fast food today.

Interesting there oup, what is in the patties, I call them fritters. I make croquettes but they are round long shape like a small sausage. I've been making chicken croquettes for 30years, one of my wife's faves.

Russ

Definitely not after the Jack Debacle.

Looks good, OUP, we call those cakes or patties. Mac 'n' chez: needs no explanation.

Please post recipe for patties.
Thanks

Russ wrote:Interesting there oup, what is in the patties, I call them fritters. I make croquettes
Russ

Pardnah and FAT, I take a small can of Honey Boy Pink Salmon, drain off the liquid, dump into a large bowl and break up with a fork. Then I add cracker crumbs, one egg, chopped own-yawn and Cajun Seasoning. The amount of cracker crumbs usually depends on the moisture of the mix. You want to be able to shape them into small balls. Then I take the balls of mixture and dust both sides with Shrimp/Fish Fry (I prefer the Seasoned). Press them into patties with your hands and fry in Canola until brown. Cocktail Sauce or Catsup and creamed Horseradish is my choice for dipping.

OldUsedParts wrote:

Russ wrote:Interesting there oup, what is in the patties, I call them fritters. I make croquettes
Russ

Pardnah and FAT, I take a small can of Honey Boy Pink Salmon, drain off the liquid, dump into a large bowl and break up with a fork. Then I add cracker crumbs, one egg, chopped own-yawn and Cajun Seasoning. The amount of cracker crumbs usually depends on the moisture of the mix. You want to be able to shape them into small balls. Then I take the balls of mixture and dust both sides with Shrimp/Fish Fry (I prefer the Seasoned). Press them into patties with your hands and fry in Canola until brown. Cocktail Sauce or Catsup and creamed Horseradish is my choice for dipping.

Cheers for that, I'd try that with prawns, love the cracker crumbs, whoda thunk it?

Russ

Good Luck, Pard, and YES, this works well on most kinds of Seafood as WillieP and Others have shown in the Past. Another cool thing with the Crackers is that you can use regular Saltines, the Keebler sweeter kind, Multi-Grain or whatever your belly might be wantin to try on a particular cook. I used some Ranch/Black Pepper dippin crackers and I really liked them HOWEVER, I seemed to be the ONLY ONE THAT DID so I quit doing that

I must be the only one using bread crumbs!

Not sure but I think my Mom used bread crumbs in her Crab Cakes - - - do remember that they were larapin fo sho

good lookin vittles...

Yo S.T. good to see ya around - - - HAPPY THANKSGIVING to you and yours

Sailor Kenshin wrote:I must be the only one using bread crumbs!

My daughter cooked us okynokyaki? Sp, Japanese pancakes a couple of days ago, I dredged chicken in buttermilk ( thanks oup, my family love this) then dipped in breadcrumbs I made myself. Then fried. With just 2 of us we have lots left over bread, I dry them and whizz up. So you aren't alone,lol

Russ

Yay!

Sailor Kenshin wrote:Yay!

BUT... I'm not saaaaying I don't have panko crumbs in my pantry.

Russ

Good looking patties and grup Em.
I gotta do some patties. Been too long


Bill