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Veal and Potato Croquettes

Croquettes made from ground veal, mashed potatoes, thick sauce, egg, and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and potato work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal and Potato Croquettes

Ingredients

Directions

Prepare

  1. Grind the left-over veal.

  2. Mix the ground veal with a thick sauce to bind it.

  3. Form the mixture into small croquettes.

Coat and fry

  1. Dip each croquette in beaten egg, then coat with breadcrumbs.

  2. Fry the croquettes in hot oil 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.

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. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sauce + potatotop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Left-over veal
Provides the main filling, cooked meat that is chopped finely so it shapes easily.
Thick sauce
Binds the ground veal so the mixture holds its shape when formed.
Egg
Coats the croquettes so breadcrumbs adhere and form an even outer layer.
Breadcrumbs
Form a crisp, golden crust when the croquettes are fried.
Mashed potatoes
Add body and moisture to the filling, helping it stay tender inside.

The step that matters

Fry the croquettes in hot oil until golden brown. If the oil is not hot enough, the breading absorbs grease and becomes soggy before it browns. Hot oil quickly sets the crust, sealing the filling and producing a crisp, golden exterior.

Swap the potato

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

  1. Shallotfits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Potatothe original

Fit is the average pairing score against veal, sauce, 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.

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