Mix together all the ingredients, except the egg, and beat until light; then add the yolk of the egg and mix well. Rub through a sieve and add 1 teaspoon chopped parsley. Shape into smooth balls, then into cylinders, or shape to resemble pears or apples. Dip in bread crumbs, then in beaten egg, then in crumbs again. Fry in deep, hot fat. Drain on paper and serve on a hot dish. For pear or apple shaped Croquettes use cloves for stems. When baked stick clove in at top, blossom side up, and at the other end stick blossom end in, having stem end show. Make day before using if desired, and warm in shallow pan with syrup used for Glazed Sweet Potatoes above.