The chances are that you have come across at least a variation of croquette for each and every country you have travelled. Croquette was developed in France in the 17th Century as a means to use up leftover stew meat. The use of ingredients has expanded widely over recent years all over the world from meat to seafood, vegetables, eggs, and cheese. Almost all croquettes use mashed potatoes or béchamel sauce as a binder, formed into a cylindrical, disc, spherical, or any round shape, enveloped in a coating of bread crumbs, then deep fried. Served on its own, or in a bread roll, with ketchup, tonkatsu sauce (a thick Worchestershire sauce popular in Japan for breaded pork cutlets). Croquettes are sold by street vendors, in restaurants, at butcher’s, and in supermarkets. The piping hot, crunchy crust, and the gooey filling of a croquette is to die for on a cold winter day like this.