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Tuesday, October 6, 2015,10:45 AM by
J.Sujatha

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CHICKEN CROQUETTES

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Melt the butter in a saucepan, sprinkle in the flour and cook, stirring, for 1-2 minutes.
  • Remove from the heat and beat in the milk, a little at a time, then return to the heat and bring to the boil, stirring, until the mixture is very thick and smooth.
  • Remove the pan from the heat and add the chicken, tarragon or parsley, half the lemon rind and salt and pepper to taste.
  • Beat well to mix. Turn the mixture out on to a plate, spread it out evenly and leave until quite cold.
  • Form the mixture into 4 oval croquettes. Pour the beaten egg on to a shallow plate, and spread the breadcrumbs mixed with the remaining lemon rind on another.
  • Coat the croquettes first in the beaten egg then in the breadcrumbs.
  • Press the breadcrumbs on firmly so that they stick to the croquettes. Chill for at least 30 minutes.
  • Heat the oil in a large frying pan until hot but not smoking.
  • Add the croquettes and fry for 3 minutes on each side until the breadcrumbs are golden brown and crisp.
  • Remove with a fish slice and drain on kitchen paper.
  • Serve with a few lemon wedges and tarragon or parsley sprigs.

INGREDIENTS

  • 50 grams butter
  • 4 tablespoons plain flour
  • 300 ml milk
  • 300 grams boneless, skinless cooked chicken, finely chopped
  • 5 teaspoons finely chopped tarragon or parsley
  • Finely grated rind of 4 lemons
  • 2 eggs, beaten
  • 150 grams fine dried breadcrumbs
  • 200 ml IDHAYAM MANTRA penaut oil
  • Salt and pepper

To Serve

  • Lemon wedges 
  • Tarragon or parsley sprigs

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