Chicken Croquettes

 
Preparation time : 20 min. + 60 min. setting time | Serves 8-10 croquettes

Ingredients:

5 tbsp margarine
3 tbsp flour
½ cup milk
½ cup chicken broth
2 cup boiled chicken (shredded)
2 tsp ground black pepper
1 ¼ cup bread crumbs
3 tbsp fresh parsley (chopped)
Salt to taste
2 eggs (lightly beaten)
¼ cup grated Parmesan cheese

Procedure:

1. Prepare white sauce for the croquettes, for that heat margarine in pan and cook flour in the melted margarine until pleasant roasting smell starts to come but flour would not get brown it should remain white in color.
2. Then slowly add milk and broth to the butter flour mixture and stir well so that lumps would not form.
3. When the sauce gets thick remove the pan from heat and then cool to room temperature.
4. In a mixing bowl, combine shredded chicken, 1 cup bread crumbs, parsley, salt, pepper and egg.
5. Mix the chicken mixture with half of the prepared white sauce and place this mixture in fridge to set for at least an hour.
6. Now make balls of this chicken mixture and give longitudinal shape, make 8-10 croquettes using this mixture.
7. After that roll the croquettes in remaining sauce and bread crumbs and set aside.
8. Heat the oil for deep frying and then fry croquettes until become light golden brown in color.
9. Serve the delicious croquettes with any sauce or ketchup.

Potato Croquettes

Preparation time : 60 min. | Serves 6-8 croquettes

These potato croquettes are prepared with some cheesy flavors along with potatoes. If you feel the mixture is too much sticky you may add crumbs or flour to the mixture so that you can easily give shape to the croquettes. Serve it with any dip you like.

Ingredients:

2 lb potatoes
3 egg yolks (beaten reserve egg whites for coating)
4 tbsp grated Pecorino cheese
½ cup shredded mozzarella
2 cloves garlic (minced)
3 tbsp parsley (finely chopped)
½ tsp kosher salt
Fresh ground black pepper to taste
4 cup fine bread crumbs
Vegetable oil for deep frying

Method

1. Medium boil the potatoes for 25-30 min.
2. Remove skin form the potatoes and then put into a food processor after cutting into large pieces.
3. Add egg yolks to the potatoes and then process until become blend well.
4. Now add remaining ingredients including Pecorino, mozzarella, garlic and parsley and mix in processor for just few seconds.
5. Add seasoning of salt and pepper to taste and mix well using hands. Put the mixture in fridge for 20 min so that easily give shapes to the croquettes.
6. After that make egg shape croquettes of 2”‘long and 1-1.5” thick. Dip each croquette in egg whites and then coat in bread crumbs.
7. Heat oil in a pan and fry croquettes in batches until become light golden brown in color.