Chicken Croquette
Over a year ago
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Ingredients
Accompaniment
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Description
A lovely and quite easy nibbly dish that can also make up the main part of a dinner if you're minded. I made attempts at this after getting it at a tapas place.
Method
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1
Make a rue from the butter and flour. Slowly whisk in the stock, dribble by dribble, to make a thick sauce that you can add small pieces of chicken into to cook.
Add the mash to the chicken and mix it all through. Check for seasoning then leave it to cool.
When the mixture is cooled, pick up and form the mixture to croquette shapes, dip it into the egg and then breadcrumbs. I suggest a double dip to make a nice, thick, crispy coating. Deep fry to reheat. Lovely.
Chef's Tips
If you make some beef stock using ox tail, you can use this and the ox tail meat as a substitute for the chicken and chicken stock. The result is absolutely excellent.
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