Croquettes using Cold Meat

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Any leftover cold roast chicken, lamb or cold boiled bacon can be used to make delicious croquettes. Egg and breadcrumb them ready for frying well in advance.


  • 225–275 g/8–10 oz cooked chicken, lamb or bacon
  • 1 small onion


Remove any skin or fat and mince the cold meat. Peel and finely chop the onion. Melt the butter in a saucepan and add the onion. Cover and fry gently for 5 minutes or until the onion is tender but not brown. Stir in the flour and cook for a few minutes, then stir in the stock. Bring up to the boil, stirring all the time to make a very thick sauce. Season well with salt and pepper, then stir in