Croquettes

little round sausage shaped, minced meat, fish or vegetables bound in flour, egg and crumbs.

Croquettes

A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.
Found on https://findlayfoods.com/dictionary-of-french-cooking-terms

Croquettes

Chopped seasoned food held together by cream sauce, eggs, flour/breadcrumbs, shaped and then breaded with bread crumbs and deep fried. Crab cakes that are deep fried, not sautéed are really crab croquettes.
Found on http://www.encyclo.co.uk/local/21216

Croquettes

Minced food, coated with egg and breadcrumbs, shaped into a roll and fried.
Found on http://www.encyclo.co.uk/local/21220

Croquettes

Patties containing a mixture of breading or breadcrumbs or other binder; usually at least 35% seafood, such as combination of fish and crabmeat. May have all one kind of seafood, such as shrimp or crabmeat, or a combination. Product forms include breaded; pre-cooked or browned; I.Q.F., 2 oz. each, dry-pack.
Found on http://www.encyclo.co.uk/local/22281

Croquettes

Traditionally, the term croquette is a cooking term for a ball of rice or potato fried. Later the term croquettes was applied to rissoles, in which a savoury mixture of meat, fowl, fish, cheese, nut egg etc. bound together with a sauce and then coated with egg and breadcrumbs and fried.
Found on http://www.probertencyclopaedia.com/browse/QC.HTM

croquettes

usually coated in crumbs and deep fried
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found