Skip to main content
Main

Nut Croquettes

Nut croquettes made with peanuts, oats, breadcrumbs, and Worcestershire sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓
Nut Croquettes

Why it works: Peanut and oats work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 368 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Nut Croquettes

Ingredients

Directions

Prepare

  1. Mince the peanuts using a grinder or rolling pin.

  2. Combine the minced peanuts, cooked rolled oats, melted butter, onion, salt, Worcestershire sauce, and egg in a bowl, then mix thoroughly.

Shape and coat

  1. Stir in half of the breadcrumbs.

  2. Shape the mixture into cylindrical croquettes and roll in the remaining breadcrumbs.

Fry

  1. Fry the croquettes in hot fat for 1 to 2 minutes until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peanut + oatstop 7% of all pairs
    Smell alikemoderate
    Cooked together368 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Peanut + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together1,043 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Oats + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together2,939 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the mixture so the croquettes hold their shape while frying.
Cooked rolled oats
Adds bulk and soft body so the mixture holds together without being dense.
Breadcrumbs
Form a crisp outer coating that browns when fried.
Minced peanuts
Provide the main nutty flavour and substance of the croquettes.
Butter
Adds richness and fat, which helps flavour and softens the interior.

The step that matters

Fry the croquettes in hot fat. Fat must be hot enough to brown the breadcrumb coating quickly. If the fat is too cool, the croquettes absorb oil and turn greasy before the coating crisps and sets.

Swap the onion

How well each one fits the dish's main ingredients (peanut, sauce, oats, butter, egg):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against peanut, sauce, oats, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes