Croquettes are a perfect way to use up leftovers, which is my intention today. My hubby mentioned that he loved eating croquettes as a kid. Wow, you’d think I might have known this after being married to him for 45+ years. Oh well, I guess there is room for a few things to slip by in all those years. The good news is that hubby was very excited at the thought of my fixing these football shaped morsels today. In reality, it is probably football-shaped food that excited him most. Maybe I should cut little strings of mozzarella and lay them on top of each croquette to look like football laces. That might send him over the top. On second thought, I think I will save that idea for the football “Bowl” party. Finger food size, they would make great appetizers with or without a football theme.
Other than chopping up a few ingredients, this recipe is relatively simple. Most of the ingredients are already cooked (remember you are using up leftovers). Isn’t that great?! Once assembled the ingredients do not require frying as most croquette recipes did back in the day. Cooking the croquettes in a high-heat oven allows a nice crusty outer layer to form while keeping the interior soft and moist.
For a deeper golden looking croquette, spray with olive oil before baking. I did not do that on this batch so while they were tasty, they didn’t have an all-over golden crisp look I would have liked. Adjust baking time for your oven (it took a little longer in my oven than stated in the recipe). Also baking time may vary slightly depending on how golden you want your croquettes to turn out.
And if you want to play the lawn game croquet while eating your croquettes, here is more info on its origins and variations of the game. Croquet.