Potato And Chicken Croquettes Food

KOROKKE (POTATO & MEAT CROQUETTE)

Steps:

• Gather all the ingredients.

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.

SPICY IDAHO POTATO AND CHICKEN CROQUETTES

Steps:

• MAKE YUCCA & POTATOES:.
• Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• Drain well; cool.
• Remove center vein and any uncooked yucca.
• In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• Boil until tender; drain well; reserve.
• In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
• Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• Add tomato paste; cook 1 minute to incorporate.
• Transfer to small bowl; cool.
• ROASTED RED PEPPER SAUCE: (Make this first).
• Over an open flame, char red pepper until blackened.
• Place in bowl; cover with plastic wrap.
• When cool, remove skin and seeds; puree in food processor; reserve.
• In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• Add 1/2 of red pepper puree; cook 2-3 minutes,.
• Add wine and lime juice; cook until reduced by half, 2 minutes.
• Add cream, reduce to half, 1-2 minutes longer.
• Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• Strain sauce into container.
• Add white pepper and remaining red-pepper puree.
• MAKE THE CROQUETTES:
• Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• Blend to dough consistency, about 1 minute.
• Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
• Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• In small bowl, beat eggs with 1 tablespoon water.
• Place breadcrumbs in another bowl.
• Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• Place on paper-lined sheet pan.
• In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
• Fry croquettes until golden brown, about 3 minutes.
• Drain well on paper towels; season lightly with salt and pepper.
• Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
• Enjoy!

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..

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.