Fish Croquettes! The French in me just had to enter this one!!

The croquettes are very popular all over Europe but more so in France. The best part of it all you use leftover cooked potatoes and leftover cooked, turkey, chicken or fish so one meal turns into two sometimes. This time I used the cooking crème to replace the time consuming béchamel sauce and also to save on ingredients such as lemon and herbs! The Savory Lemon & Herb cooking crème save me time, money and increased the fabulous flavor or my fish croquettes! Go ahead try them out you are going to love them! They are fabulous! Bon Appétit! Fish Croquettes with Savory Lemon & Herb Sauce 2 ½ cup cooked fish crumbled ¼ cup red bell pepper finely chopped 2 green onions chopped 10 oz Philadelphia cooking crème savory lemon & herb ¼ cup dry white wine 3 eggs beaten 1 ½ cup Italian bread crumbs 1 cup canola oil In a mixing bowl mix fish, peppers, onions and 5 oz of the Philadelphia cooking crème. Mix well cover with plastic wrap and refrigerate 30 minutes. In two separate bowls add eggs and bread crumbs. Take your cold fish mixture and form 8 croquettes approximately 4 in x 1 in each. In a frying pan heat oil on medium heat. When oil is hot adding croquettes and cook 4 minutes turn and cook an additional 4 minutes. Remove from oil and place on a line plate with paper towel to drain any excess fat. While croquettes are cooking add to a small sauce pan on medium heat add remaining cooking cream and wine, whisk until heated through. Plate two croquettes per person and drizzle with cooking crème. Bon Appétit!