Chicken Potato Croquettes Recipes

CHICKEN, MUSHROOM AND POTATO CROQUETTES

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.

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.

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.