Chicken croquettes

Chicken croquettes

By
From
Encyclopedia of Food and Cookery
Serves
4

Well-made croquettes make a delicious entrée or lunch dish. Their texture should be such that the creamy inside contrasts deliciously with the crisp crumb covering. They can be made with freshly cooked ingredients but are also an attractive way of using leftover food.

Ingredients

Quantity Ingredient
2 teaspoons lemon juice
1 egg yolk
250ml Béchamel sauce
350g chicken, cooked and finely chopped
1 tablespoon chives, finely snipped
pinch nutmeg
butter, melted
plain flour
1 egg
1 teaspoon oil
pinch salt
dry white breadcrumbs
oil, for deep-frying
1 tablespoon parsley, finely chopped, plus extra to garnish

Method

  1. Beat lemon juice and egg yolk into hot béchamel sauce, then mix in chicken, chives, parsley and nutmeg, combining thoroughly. Cover surface with plastic wrap and leave in pan until cool.
  2. Turn mixture out onto a buttered baking tray and shape to a rectangle about 2 cm thick. Brush surface with melted butter and chill well. Divide into 8 equal parts.
  3. Working on a lightly floured surface with floured hands, form into cork shapes, rolling with the side of the hand and flattening ends. Beat egg with oil and salt. Flour croquettes lightly, then coat with egg mixture and breadcrumbs. Chill for 30 minutes.
  4. Deep-fry, a few at a time, in hot oil (temperature is right when a bread cube fries golden-brown in 20 seconds). Drain on paper towels and serve hot, garnished with parsley.
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