½ cup fine dry bread crumbs
1 egg, slightly beaten
Lard for deep fat frying
Combine ground veal, peas, salt, pepper and onion. Shape into croquettes. Roll in bread crumbs, dip in egg and again in bread crumbs. Fry in deep hot lard (360° F.) 1½ to 2 minutes or until brown. Drain. 6 servings.
Meat-Potato-Tomato Cakes
2 cups ground, cooked beef, veal, pork or lamb
2 cups mashed potatoes
2 eggs
2 tablespoons minced onion
2 tablespoons finely chopped celery