Chicken Croquettes
Chopped chicken bound in a very thick white sauce, chilled until firm, then crumbed and fried. Keep the mixture as soft as you can still handle and the insides come out creamy rather than stodgy.
Ingredients
- cooked chicken, chopped — 300 g
- thick white sauce — 240 ml
- salt — 0.5 tsp
- celery salt — 0.25 tsp
- cayenne pepper — 1 pinch
- lemon juice — 1 tsp
- parsley, finely chopped — 1 tsp
- breadcrumbs — 150 g
- egg — 1 pc
- oil for frying — 500 ml
Instructions
- Mix the chicken with the salt, celery salt, cayenne, lemon juice and parsley.
- Fold in the thick white sauce — the mixture should be as soft as you can still shape.
- Spread it on a plate and chill for at least two hours, until firm.
- Shape into cylinders, roll in breadcrumbs, then in beaten egg, then in crumbs again.
- Heat the oil to 180°C (350°F) and fry the croquettes a few at a time until deep golden.
- Drain on kitchen paper and serve hot.