Chicken And Sweet Potato Croquettes Food

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

CHICKEN AND POTATO CROQUETTES

Steps:

• Place potatoes in small saucepan of salted water. Bring to boil and cook for 4-5 minutes, until just cooked through. Drain well.
• Mix potato, chicken, corn and parsley into bechamel sauce. Chill 1 hour, until firm.
• Shape 2 tablespoonfuls of mixture into log shapes. Combine breadcrumbs and cheese in dish. Gently coat croquettes in flour, dip into egg, then roll in breadcrumb mixture. Chill 15 minutes.
• Heat oil in a large, heavy- based saucepan on medium, until a few crumbs sizzle as soon as they are added. Cook croquettes in 4 hatches for 5-6 minutes, turning, until golden. Drain on paper towel.
• Serve warm with mayonnaise and lemon wedges.

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:

• 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.

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.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

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..

TURKEY AND SWEET-POTATO CROQUETTES WITH CRANBERRY APPLE SALSA

Steps:

• Make the croquettes:
• In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes. Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes. Remove the pan from the heat, stir in the turkey, the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls. Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If serving the croquettes immediately, let them dry at room temperature for 1 hour.
• Make the salsa while the croquettes are thawing or drying:
• In a small bowl combine well the cranberries, the apple, the honey, the scallions, the raisins, the chilies, and salt to taste and chill the salsa, covered, for 1 hour.
• In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365°F., in it fry the croquettes in batches for 1 to 1 1/2 minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. Serve the croquettes with the salsa.

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.

CHICKEN POTATO PATTIES

Steps:

• Bring a large pot of water to a boil and add the salt and chicken.
• Cook 5-10 minutes until done, then remove, let cool, and dice finely.
• In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
• Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
• Wet or flour your hands and form mixture into patties.
• In a heavy skillet heat 1/2 inch of oil to 350 degrees.
• Slide in the patties and cook until golden brown, 3-5 minutes per side.
• Do not crowd the pan, work in batches if necessary.
• Drain on paper towels and serve garnished with cilantro.