Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices.

[12] Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.

[13] A potato-filled croquette called aloo tikki,[14] which originated in the Indian subcontinent, is very popular in Northern India and is usually served with a stew.

Lightly spiced beef croquettes are a popular snack and appetiser among the Christian communities in Goa and Kerala.

[20] Generally patty-shaped, it is mainly made of potatoes with other ingredients including vegetables (such as onions and carrots) and usually less than 5% meat (e.g. pork or beef).

Cylindrical korokke are also served; they more closely resemble the French version, where seafood (prawns or crab meat) or chicken in white sauce (ragout) is cooled to make it harden before the croquette is breaded and deep-fried.

[21] The Korean version of croquettes, goroke (고로케) or keuroket (크로켓),[22] are sold in many bakeries in South Korea.

The most common type is deep-fried rolls stuffed with japchae (잡채) ingredients or chicken curry and mashed potato with vegetable salad.

They are traditionally made from a base of thick béchamel, velouté or potatoes purée in which different ingredients can be included (ham, cheese, meat, vegetables).

Krokett is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with nutmeg and salt and deep-fried in oil.

Crocchette is derived from the croquettes introduced in the area by the French in the 18th century;[32] in Neapolitan, Apulian and Sicilian cuisine they are made from mashed potato and egg, which is covered in breadcrumbs and fried.

In Emilia-Romagna and Piedmont, crocchette are usually filled with chicken, while in Calabria polpette di riso are stuffed with rice and cheese (usually Parmesan or pecorino).

Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent that Dutch tongue-in-cheek urban myths relate its "allegedly mysterious content" to offal and butchering waste.

Also popular in Dutch snack bars are the satékroket (where the filling consists of a peanut satay sauce and shredded meat in a ragout) and the goulash kroket.

A smaller round version of the standard beef or veal croquette, the bitterbal,[33] is often served with mustard as a snack in bars and at receptions.

[36] Broodje kroket, a croquette on a bread roll, is sold in restaurants, snack shops, and by street vendors.

[37] Croquettes in Poland are typically made from a thin, rolled crepe-type pancake stuffed with meat, mushrooms, cabbage, sauerkraut, or some combination of those ingredients.

[39] Some recipe variations also require the croquette to be covered in breadcrumbs before frying and served with a clear soup e.g. "barszcz", similar to borscht.

They are usually made with white sauce and beef, sometimes mixed with varying amounts of pork, and frequently with some chouriço, black pepper or piri-piri to add more flavour.

The widespread minced cutlet (Russian: котлета рубленная, romanized: kotleta rublennaya)[42] is made of minced meat (beef or pork or a mixture of both; chicken, turkey, or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan-fried.

[45][46] Also, many bars and restaurants may offer novel, less traditional versions of croquettes with more varied fillings and ingredients such as apple, wild mushrooms, morcilla (blood sausage), cheeses, tuna,[47] cuttlefish (using its ink to give color and flavour), etc.

Croquettes are typically made from ham, codfish or chicken[50] in Puerto Rico, where they are dipped in what is colloquially known as "mayo-ketchup", a variation of fry sauce.

There are versions of taro, cornmeal (called sorullos), breadfruit, yams, and cassave in replacement of wheat flour or potato.

[61] From Riobamba, llapingachos are potato cakes with a cheese filling, fried in oil with achiote, and served with a peanut sauce.

In Colombia croquettes are a common party snack as they are easy to pick up and carry while dancing salsa or merengue.