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Tinned Ham or Sausage Croquettes

A fried or baked croquette made from ham, boiled potatoes, onions, butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tinned Ham or Sausage Croquettes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Pass the ham, boiled potatoes, and onions through a hash machine.

  2. Season the mixture with pepper and mold it into cakes.

Coat and cook

  1. Beat the butter and eggs together to form a batter.

  2. Cover the cakes with the batter.

  3. Place the cakes in greased pans and bake at 400°F (200°C) until brown.

  4. Alternatively, fry until brown.

Serve

  1. Serve with stewed tomatoes or tomato sauce.

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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Ham
Provides the main savoury, meaty flavour of the filling.
Boiled potatoes
Bind the filling and give the cakes a soft, moist body.
Butter
Adds richness and helps the coating brown in the oven or pan.
Eggs
Bind the batter so it coats the cakes and sets when cooked.
Onions
Add aromatic sweetness and savour to the filling.

The step that matters

Coating the cakes with batter. If the batter is too thin or the cakes are wet, the coating slides off or cooks unevenly. Egg proteins set with heat to hold the coating in place, so the cakes should be well formed and evenly covered before baking or frying.

Swap the tomato

How well each one fits the dish's main ingredients (ham, potato, onion, pepper, butter, egg):

  1. Chivefits better
  2. Asparagusfits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against ham, potato, onion, pepper, 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.

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