Croquettes have a historical role in American cuisine, particularly in the 1950s, where they served as a cost-effective meal solution. By utilizing leftovers and less expensive ingredients like bread crumbs, onion, and celery, these dishes catered to the practical needs of families. African American traditions influence their development, with salmon croquettes being particularly common, while chicken variations represented a more elaborate dish. Interestingly, this article highlights a modern interpretation, suggesting that these items are akin to seared chicken salad patties rather than traditional breaded and fried versions.
Croquettes were a way of saving money, as the main ingredient could be stretched with bread crumbs, onion, celery, or other items.
The most typical African American croquettes were made of salmon, prepared from canned salmon.
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