Always popular, can also be served as a party starter
Ingredients
- 1 cup of cooked chicken, finely chopped
- 1 tablespoon butter
- 1½ teaspoons plain flour
- 30 ml cream
- ½ teaspoon gelatine powder
- 2 tablespoons boiling water
- pinch Vegeta stock powder
- salt and pepper
- ½ tablespoon chopped parsley
- pinch of dry mustard
- pinch of cayenne pepper
- 1 egg, beaten
- 1 tablespoon plain flour *extra
- 2-3 tablespoons toasted breadcrumbs
- oil for deep frying
Method
- Melt butter in pan over low heat, add flour, stir while cooking for 1 minute, then remove from heat
- Meanwhile add stock powder to the boiling water. Sprinkle the gelatine over the water and stir until dissolved.
- Add to the flour mix and stir while adding cream to prevent lumps forming
- Return to heat and bring to the boil. Stir until mixture thickens
- Add parsley and spices. Season to taste and simmer for 1-2 minutes
- Add chicken and mix through. Allow to cool. Shape mixture into croquettes and *refrigerate until firm
- When firm, coat each croquette in the extra flour, then into egg and then into the breadcrumbs. Repeat with each croquette.
- *Refrigerate until ready to cook
- Cook the croquettes in hot oil till golden brown and cooked through, turning carefully to prevent croquette breaking
- Serve with Aioli and with my “Rainbow Salad” or “Apple and Baby Spinach Salad”
- Can be served as a party starter, just make them into smaller croquettes
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