Chicken And Potato Croquettes Food

POTATO AND CHICKEN CROQUETTES

Steps:

• Marinate chicken with ginger paste, garlic paste, soy sauce, vinegar, black pepper, white pepper and salt. Let it sit for 30 minutes.
• Heat oil in pan, and add the marinated chicken. Cook for about 10 - 15 minutes till chicken is cooked through, and water has dried.
• Place the chicken in a bowl to cool.
• Once the chicken is cool, place the chicken in a food processor and pulse for a few seconds till cut into small pieces. Alternatively, shred the chicken into small pieces by hand.
• Peel, boil and mash the potatoes. Place the mashed potatoes in a bowl.
• Finely chop the capsicum. Alternatively you can also pulse it for a few seconds in the processor to save time.
• Crush the instant noodles into small pieces. Make the instant noodles as per packet instructions, making sure there is minimal water in the final noodles. Add the seasoning packet and mix together. If not using instant noodles, take 50 grams of spaghetti and break into small pieces. Boil till it is cooked through. Drain the water and add to the mashed potatoes mixture.
• Add capsicum, shredded chicken and instant noodles in the mashed potatoes mixture.
• Add chilli flakes, lemon juice/vinegar, soy sauce, black pepper and white pepper. If using spaghetti instead of instant noodles, add a chicken cube. Mix together well. Taste and adjust seasonings as required.
• Place the mixture in the fridge for 30 - 45 minutes to firm up.
• In the meanwhile prepare an assembly line for the coating. Place flour in a plate / deep bowl. Whisk the eggs with 2 tablespoon water in a bowl. Add the breadcrumbs in a plate / deep bowl.
• Make oval shaped balls of the potato and chicken mixture. Dip in flour, then egg mixture and then finaly the breadcrumbs mixture. Make sure the croquettes are coated properly.
• Heat oil in a wok/karhai and then deep fry the croquettes till golden brown.

EASY CHICKEN CROQUETTES

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

POTATO AND CHICKEN CROQUETTES

Steps:

• Boil the potatoes until tender, drain and return to the pot and cook briefly over a medium-low heat to dry out.Mash with milk and butter until smooth. Season to taste with salt, pepper and vinegar.Beat in the egg yolks and stir through the chicken. Shape into small ovals and refrigerate until firm.Beat the egg whites.Dip ovals into flour and shake off excess. Dip into egg whites and then breadcrumbs.Fill a medium-sized pot with sunflower oil and heat over medium-high heat.Fry the croquettes until golden, drain on paper towels. Serve with mayonnaise for dipping, and beers on the side.Text and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

CHICKEN-CHEESY POTATO CROQUETTES

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.

CHICKEN AND SWEET POTATO CROQUETTES

Steps:

• Boil both potatoes together until tender, drain into large bowl and mash.
• Stir in onions, seasoning, cheese, butter and chicken; mix well.
• Shape mixture into 18 croquettes.
• Cover; refrigerate 30 minutes.
• Toss croquettes in flour, shake away excess.
• Dip croquettes in eggs, then crumbs.
• Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.