CHICKEN CROQUETTES
Serves :
8
Preparation Time :
Cooking Time :
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
8 comments for “Chicken Croquettes”
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