Bacon and Egg Croquettes

Bacon and Egg Croquettes

No ratings yet
Servings: 4
Calories: 452


  • 1 oz margarine
  • 4 oz green streaky bacon rashers rinded and roughly chopped
  • 7 floz milk
  • 1 small carrot peeled and sliced
  • 1 small onion skinned and sliced
  • 1 bay leaf
  • 6 whole black peppercorns
  • 7 tbsp plain flour
  • 1 egg yolk
  • 2 tbsp single cream or top of milk
  • 4 hard boiled eggs shelled and chopped
  • salt and freshly ground black pepper
  • 1 whole egg beaten
  • 2 oz dry white breadcrumbs
  • frying oil for deep frying
  • parsley sprigs to garnish


  • Melt the margarine in a heavy based pan and gently fry the bacon. Meanwhile, bring the milk to the boil with the carrot, onion, bay leaf and peppercorns. Remove from the heat and leave about 15 minutes to infuse.
  • Stir 75 ml (5 tbsp) flour into the bacon. Remove from the heat then add the strained milk. Return to the heat and bring to the boil, stirring.
  • Beat the egg yolk into the cream and add to the milk mixture with the hard boiled eggs and seasoning, to taste. Chill well.
  • Roll the egg mixture into sausage shapes on a floured board, brush with beaten egg and coat in the breadcrumbs–leave for 15 minutes for a crisper coat.
  • Heat the fat to 180°C (350°F) and deep fry a few croquettes at a time until golden. Drain and serve at once garnished with parsley.
Calories: 452 kcal
Carbohydrates: 28 g
Protein: 18 g
Fat: 29g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 308 mg
Sodium: 475 mg
Potassium: 351 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 3359 IU
Vitamin C: 3 mg
Calcium: 144 mg
Iron: 2 mg
Ingredients Egg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating