Recipe inspired by Chicken Croquettes from Joy of Cooking: All About Chicken by Irma S. Rombauer (Scribner; 2000).
Shaping the Croquettes: The key to having croquettes remain intact when you fry them is to have the mixture very cold and firm, and to work quickly. You can shape the croquettes into any shapes you like, such as pyramids, cylinders, or ovals (patties); I shaped mine into patties so that they would fry up nicely on both sides without the need to deep fry them.
Serving Suggestion: Croquettes are very rich and heavy, so to cut through some of the richness, I serve them alongside salad greens with fresh lemon to squeeze over top.