Easy Baked Chicken Croquettes Recipe Recipe For Potato

CHICKEN CROQUETTES

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.

CHICKEN, POTATO CROQUETTES

Steps:

• 1. In a medium bowl, beat one egg. Add potatoes and combine well. Dice chicken and add to potato mixture. Stir in grated cheese and diced onion
• 2. Roll the potato mixture into balls, a little bigger than golf ball size.If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
• 3. Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
• 4. In a large skillet, heat 1/2 cup vegetable oil over medium high heat. Preheat oven to 300°F. Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
• 5. Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping..

POTATO AND CHICKEN CROQUETTES

Steps:

• Peel, rinse and cook potatoes for about 30 minutes in salted water. Rinse and pat dry chicken, grind finely in a meat grinder.
• Drain potatoes and press through a potato ricer. Combine with egg yolks, Parmesan, butter, parsley and chicken, mix until malleable. Add some flour, if necessary, and season with salt, pepper and nutmeg.
• Preheat the oven to 180 ° C convection.
• Halve potato mixture (or divide into thirds) and shape into rolls on a floured surface about 2-3 cm in diameter (approximately 1-11/2 inch). Cut rolls into about 6 cm pieces (approximately 2 1/2 inch). Coat with flour and dip into beaten eggs. Roll in breadcrumbs and arrange on a lined with parhcment paper baking pan. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown. Remove from the oven and serve.

BAKED CHICKEN CROQUETTES

Steps:

• Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
• Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
• Roast the chicken for 1 1/2 hours until golden.
• Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
• Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
• Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
• Remove the meat from your chicken and shred it then mix it with the potatoes.
• Using your measuring cup, scoop out your croquette filling and form them into ovals.
• Beat the eggs in a bowl, and pour the breadcrumbs into another.
• Roll each croquette in egg then breadcrumbs.
• Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

BEST EASY CHICKEN CROQUETTES

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.

BAKED POTATO CROQUETTES

Steps:

• For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
• For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
• For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.

POTATO CROQUETTE

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.