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Chicken and vegetable croquettes
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Prep Time:
180 minutes
Cook Time:
15 minutes
Total Time:
195 minutes
Versatile crunchy chicken croquettes - perfect for any occasion!
Ingredients:
  • 30g butter
  • 1 small carrot, peeled, finely diced
  • 1 stalk celery, finely diced
  • 2 green onions, finely chopped
  • 125g can corn kernels, drained
  • 40.00 ml flat-leaf parsley leaves, finely chopped
  • 500.00 ml chopped cooked chicken (see note)
  • 1 quantity panada (see related recipe)
  • 125.00 ml plain flour
  • 250.00 ml dried breadcrumbs
  • 49.50 gm sesame seeds
  • 2 eggs, lightly beaten
  • vegetable oil, for deep-frying
Instructions:
  • In a small saucepan over medium heat, melt butter until sizzling. Stir in carrot and celery, cooking for 3 minutes. Toss in green onions and corn, cooking for 1 more minute. Transfer to a large bowl.
  • Combine fresh parsley, cooked chicken, and warm panada with the carrot mixture. Season the mixture with a touch of salt and pepper, mixing thoroughly. Chill in the refrigerator for 2 hours until cold.
  • Coat hands with a touch of flour and mold 1/4 cup of the mixture into sausage shapes.
  • In a shallow dish, mix together breadcrumbs and sesame seeds. Coat each croquette in flour, then dip in egg and roll in the breadcrumb mixture, pressing firmly to coat. Place on a tray, cover, and refrigerate for 15 minutes until firm. Preheat the oven to 160°C.
  • Fill a large saucepan or wok one-third full with oil. Heat over medium heat until hot. Fry croquettes, 4 at a time, for 2 to 3 minutes until golden. Place on a wire rack over a baking tray and keep warm in the oven. Sprinkle with sea salt before serving.

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