CHICKEN CROQUETTES
Chicken croquettes are always pretty on the dinner table, especially when you have guests. These are little balls of minced chicken and potatoes coated in breadcrumbs, then, shallow fried until crisp and golden.
Provided by Veena Azmanov
Categories Appetizers Side
Time 40m
Number Of Ingredients 21
Steps:
- In a skillet, add the oil and sauté onions until translucent. Then, add the ginger and garlic. Followed by the ground chicken.
- Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don't have big lumps. Pro tip - Large lumps will make shaping the croquettes difficult so break as many lumps as possible.
- Season with salt and pepper. Add the chopped parsley and lemon juice. Cook until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.Pro tip - Excess liquid will make soggy croquettes and very difficult to hold their shape. So make sure all the liquid is evaporated.
- Remove from heat and set aside to cool completely. It is better to work with the mixture when cooled.Pro tip - Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces or give it a quick pulse in the food processor.
- Mashed potatoes - Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork tender. Peel and grate it - then, cool completely.
- In a bowl, add cooled ground chicken, and grated/mashed potatoes. Followed by the cheeses, breadcrumbs, mustard, salt, pepper, and herbs.
- Combine well so everything is glued to the mashed potatoes. Pro tip - The mashed potato works like glue to hold everything together but do not overmix as it can make the mixture sticky.
- Take small golf size amounts in your hands. Shape into a ball then rolls into a sausage. Set aside while you make the remaining.Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.
- Cut the block of cheese into small 2 x 4 cm pieces. You can make them smaller if you prefer to make small-size croquettes.
- Take small golf size amounts of croquette mixture in your hands. Shape into a ball, flatten it on the palm of your hand. Place a piece of cheese then, bring the sides over the cheese and shape it into a sausage. Set aside while you make the remaining.Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.
- Coating mixture - Have three bowls or trays at the ready.Bowl one - add the flour - season with salt and pepper.Bowl two - beat the egg, season with salt and pepper.Finally, bowl three - add breadcrumbs, season with salt and pepper.
- Coat each croquette with the flour mixture. Then, coat with the egg mixture. Finally, generously coat it with breadcrumbs.Pro tip - I use one hand for the flour and breadcrumbs and the other hand for the breadcrumbs to keep it less messy.
- Coat all the croquettes and set them aside on a baking tray. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat a few tablespoons of oil in a skillet and shallow fry these turning often until they are crisp and golden brown on all sides.Pro tip - Alternatively, you can deep-fry them in oil until crisp and golden brown. Remove and drain on clean paper towels.
- Serve along with ketchup and mayo.
Nutrition Facts : Calories 172 kcal, Carbohydrate 15 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 427 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN, MUSHROOM AND POTATO CROQUETTES
Chicken Potato Croquettes with shredded chicken, mushrooms, and mashed potatoes in a golden-crisp bread coating are a tasty appetizer or snack everyone will love. Perfect use for your holiday leftovers!
Provided by Lalaine
Categories Appetizer
Time 55m
Number Of Ingredients 12
Steps:
- Wash potatoes of any dirt and grime. In a saucepan, place potatoes and enough water to cover. Bring to boil, reduce heat to a simmer and cook, covered, for about 15 to 20 minutes or until they can be pierced with a fork without resistance. Drain from water and allow to cool to touch. Peel skin and place in a large bowl.
- In a pan, heat about 1 tablespoon of oil. Add onions and mushrooms and cook until softened. Remove from pan and keep warm.
- Using a potato masher or a fork, smash potatoes until smooth and without lumps. Add milk and butter. Season with salt and pepper to taste.
- Add sauteed mushrooms, chicken, and green onions. Gently stir until well-distributed.
- Form about 1 tablespoon of potato mixture into balls. Dredge potato balls in flour, dip in egg and roll in panko bread crumbs.
- Cover the mixture with plastic film and refrigerate for about 20 minutes or until completely cold.
- Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.
- Place flour on one plate, eggs in a bowl, and Panko breadcrumbs in another plate.
- Working one at a time, dredge potato ball in flour, shaking off any excess flour, dip in egg, and then roll in Panko, gently pressing down breadcrumbs to coat.
- In a pan over medium heat, heat about 2-inch deep of oil to 350 F degrees.
- Gently add potato balls into hot oil and deep-fry, turning once or twice, until golden brown and crisp. Cook in batches as needed.
- With a slotted spoon, remove from pan and drain on a wire rack. Serve immediately with dipping sauce of choice.
Nutrition Facts : Calories 335 kcal, Carbohydrate 37 g, Protein 11 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 223 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
CHICKEN-CHEESY POTATO CROQUETTES
Roll shredded chicken and mashed potatoes into a buttery cracker crust to make these cheesy croquettes.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 5 servings, 3 croquettes each
Number Of Ingredients 9
Steps:
- Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until vegetables are crisp-tender.
- Combine chicken, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
- Heat oil into large saucepan to 375°F. Add croquettes in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
POTATO CHEESE CROQUETTES
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings (about 15 croq
Number Of Ingredients 13
Steps:
- Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
- Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
- Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CREAM-OF-CHICKEN CHEESY POTATOES
Make and share this Cream-Of-Chicken Cheesy Potatoes recipe from Food.com.
Provided by firemens wife
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
- Place in a buttered 9x13 inch pan.
- Melt 1/4 cup butter and mix with cornflakes.
- Sprinkle on top of hashbrown mixture.
- Bake at 350 degrees for 45 minutes.
OVEN-BAKED CHEESY POTATO-CHICKEN CROQUETTES #5FIX
5-Ingredient Fix Contest Entry. This is the busy family's dream meal! These oven-baked croquettes, incredibly quick and easy to prepare, combine down-home comfort and nourishment with uptown pizzazz. Guarantee a sit-down dinner and celebrate family - even in the midst of the most hectic day.
Provided by gussiesmom
Categories One Dish Meal
Time 40m
Yield 4 Croquettes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly coat interior of 8-inch square baking dish with cooking spray. In large mixing bowl, combine shredded potatoes, eggs, and cheese until well-blended. Divide potato mixture into fourths. Form patties around each chicken strip, completely enclosing the chicken inside potato mixture. Arrange croquettes in prepared baking dish. Cover with foil and bake 20 minutes. Increase oven temperature to 425 degrees. Uncover dish and bake 5 minutes more, or until tops of croquettes are browned and crispy. Serve with warm salsa.
Nutrition Facts : Calories 298.8, Fat 22.4, SaturatedFat 13.1, Cholesterol 198.8, Sodium 792.6, Carbohydrate 5, Fiber 1, Sugar 2.4, Protein 19.8
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