Egg Croquettes

Ingredients

4 hard cooked eggs, peeled and finely chopped
1 can (10 oz / 284 mL) condensed cream of celery soup, divided
1/4 cup (50 mL) finely chopped celery
1/2 package (142 g) original recipe coating mix
1 tbsp (15 mL) chopped fresh parsley
1/4 cup (50 mL) milk
1/4 tsp (1 mL) dried savory

Directions

Combine eggs with 1/2 cup (125 mL) soup, celery and 3 tbsp (45 mL) coating mix. Refrigerate for about 30 minutes. Shape egg mixture into 4 patties. (Can be made a day ahead up to this point. Cover and refrigerate). Mix remaining coating mix with parsley. Coat croquettes completely with coating mixture. Heat a large non stick skillet over medium heat. Cook croquettes for 3 minutes on each side or until golden brown; keep warm. Stir remaining soup with milk and savory in a small saucepan; heat over medium heat until warm, stirring constantly.* Serve croquettes with warm sauce.

*Or stir remaining soup with milk and savory in a medium size microwave safe bowl. Cover with plastic wrap with one corner pulled back for venting. Microwave on medium power (50%) for 3 minutes, stirring once at halftime, or until warm.

Makes 2 servings

Preparation: 35 minutes

Cooking: 11 minutes

Nutrients per serving:

Calories: 386
Protein: 18.2 g
Carbohydrate: 37.3 g
Fat: 18.1 g