Chicken Croquettes

Some of the best Spanish Tapas I have had are croquettes, with a great range of fillings from cheese, ham, rabbit and of course chicken. Use chicken and Serrano ham for the original “Croquetas de Jamon y Pollo.”   These croquettes are most unlike the Dutch Kroketten, where they seem to deep-fry almost anything!

Ingredients

25g      Butter

25 g     Plain flour

150 ml Milk

1 tbs     Olive oil

75g      Chicken breast (approx. 1)

1          Garlic clove, finely chopped

1          Egg, beaten

100g    Fresh white breadcrumbs

Salt and pepper for seasoning

Oil for deep-frying

Preparation and cooking

Melt the butter in a saucepan then add the flour and cook over a low heat for 1-2 minutes. Then slowly combine the milk with the butter & flour mixture to make a thick white sauce. When it’s combined without any lumps, gently cook for another few minutes to thicken – then remove from the heat.

Next gently fry your chicken breast in a frying pan with a little olive oil and garlic, until the chicken is lightly browned and cooked through (approx. 5 minutes). Then tip the contents of the frying pan into a food processor and process until finely chopped, then stir into the sauce. Add salt and pepper for seasoning. Cool the mixture in the fridge for 30 minutes, before making the croquettes. Take approx. 1 tablespoon of mixture and shape into a small cylinder shape, then dip in the beaten egg and roll in the breadcrumbs. Repeat for the rest of the mixture, which will probably make about 10-12 croquettes.

To cook the croquettes, heat the oil in a deep frying pan or fryer to approx. 140-150°C, and fry in batches for 4 minutes each, not overcrowding the fryer/pan. Transfer to a serving dish, sprinkle with chopped parsley and serve with lemon wedges.

Variations

The sauce can be used as a base to make a variety of different croquettes. You will need about 75-150g of filling to go the sauce such as cheese, chopped ham, tuna, cooked rabbit / chicken / turkey, or basically any variation you think will work.

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