The South African Cook Book by Diane Kersey - HTML preview

Chicken and Shrimp Croquettes

½ cup cooked shrimps, shelled and diced

½ cup cooked chicken, minced

1 onion, finely chopped

3 teaspoons chopped parsley

1 cup mashed potatoes

½ cup all purpose cake flour, seasoned with salt and pepper

½ cup fine breadcrumbs

Oil for deep frying

Method: Mix shrimp, onion, parsley, and mashed potatoes. If the mixture is too dry, add a drop of milk. Shape into crescents. Coat in flour and dip in the egg, letting excess drip off and roll in bread crumbs. Heat oil in a saucepan, and deep fry until golden brown (1 to 2 minutes). Drain on kitchen paper and serve warm. Serves 6