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Meat Croquettes

Meat croquettes are fried cakes of chopped cold meat, boiled rice, and egg, coated in crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Meat Croquettes

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Meat Croquettes

Ingredients

Directions

Make the mixture

  1. Combine the chopped cold meat, boiled rice, and 1 beaten egg in a bowl.

  2. Season with butter, coarse sea salt, pepper, and savory, and mix well.

Shape and coat

  1. Form the mixture into cakes.

  2. Roll each cake in beaten egg and then in fine crackers.

Fry

  1. Fry in hot lard 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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold meat
Provides the main savoury flavour and the bulk of the filling.
Boiled rice
Adds body and soft texture, helping the cakes hold together.
Egg
Binds the mixture and gives the cracker coating something to stick to.
Butter
Adds fat and richness, keeping the filling moist and tender.
Fine crackers
Form a crisp, browning outer crust when fried.
Lard for frying
Conducts heat to crisp the coating and promote golden browning.

The step that matters

Fry in hot lard until golden brown. Lard must be hot enough to set the cracker coating quickly. If it is too cool, the coating soaks up grease and turns heavy, while too much heat browns the outside before the centre is heated through.

“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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