Croquettes de Patates. The “patate” in question does not belong to the potato family. It is tropaolum tuberosum, the tubers being larger than those of the ordinary potato, bright yellow with streaks of reddish purple running from the eyes. They are slightly sweet and highly nutritious. Several varieties of it are grown in the West Indies. The croquettes are made from boiled patates rubbed through a sieve, mixed with yolks of egg and milk, the whites, beaten to a stiff froth, being added with a seasoning of chopped parsley, salt and pepper. The mixture is shaped into croquettes, and these are fried in hot oil.