Maria NasirMy daughters are crazy after chicken cheese croquettes, and the homemade ones are a delicacy compared to the almost flavourless, ready-to-fry, shop bought stuff. I only realised this difference when I started making them at home. It’s easy and quite economical to make them at home. Also they can be made in bulk and freeze really well for a long time.
The word croquette comes from the French croquer, which means “to crunch”. This handy little snack has gained worldwide popularity, both as a delicacy and as a fast food and we can find so many version of this recipe in many different cuisine cultures. They can be made from any minced meat of your choice, cooked leftover meat works just fine too. Potato and mixed vegetable croquettes are an equally delicious option for a vegetarian meal.
Traditionally the minced meat is mixed with Béchamel sauce and the croquettes are served with a gravy. I have mixed them with cream cheese to cut short the process and still achieve the same soft creaminess inside. I like to serve them with a salad or fries depending on whether I want to be nice or naughty with my food choices. For dip I love chilli garlic mayo and some hot sauce on the side.
Don’t deny yourself the pleasure of biting into this crunchy little delight that is soft, light and creamy inside. Makes perfect finger food for parties and movie nights.
For Chicken Cheese Croquettes :
1/2 kg boneless chicken breast
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vinegar
1 tablespoon Dijon mustard
A small bunch fresh coriander, finely chopped
1 cup cream cheese
1 cup corn flour
1 egg
1 cup breadcrumbs
Oil for shallow frying
This Is What You Do :
Cook chicken with salt, pepper, onion powder, garlic powder and vinegar in 2 cups water on medium low heat till the chicken is thoroughly cooked and the liquid dried out.
Let chicken come to room temperature. Add cooked chicken and mustard to a food processor. Add cheese and process a few seconds more till the mixture comes together like firm dough.
Remove from the processor. Stir in coriander and mix with a spoon.
Cover and refrigerate the mixture for an hour. This makes it easier to shape the croquettes.
Add corn flour, egg and breadcrumbs to three dessert bowls. Make small rounded oval shapes or flat discs with the mixture. Dip each croquette first into corn flour, then egg and finally into breadcrumbs. Make sure they are evenly coated all over.
Heat oil in a deep frying pan on medium low heat. Keep in mind the chicken is already cooked and the breading gets done pretty quickly so very hot oil will immediately burn the outer layer.
Add 3-4 croquettes to the oil at a time and remove them as soon as they are golden, it takes just a few seconds.
Serve warm with dip of your choice. I used chilli garlic mayonnaise and hot sauce.
Makes 12 croquettes.