Croquetes de pollastre (Chicken croquettes)
This croquettes have a bechamel base, perfect for taking on flavors of the other ingredients. This is also a great way to use leftover chicken; simply skip the first steps.
* 2 tbsp butter
* 1/4 cup plain flour
* 2/3 cup milk
* 1 tbsp olive oil
* 1 boneless chicken breast with skin diced
* 1 garlic clove, finely chopped
* 1 small egg, beaten
* 1 cup stale white breadcrumbs
* salt and black pepper
* fresh flat leaf parsley, to garnish
Cooking Time 45 Mins.
Melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minutes. Gradually stir in the milk and cook until smooth and thick. Cover and set aside.
Heat the oil in a frying pan and fry the chicken and garlic for 5 minutes.
When the chicken is lightly browned and cooked through, tip the contents of the frying pan into a food processor and process until finely chopped. Tip the mixture into the sauce and stir to combien. Season with plenty of salt and pepper to taste, then set aside to cool completely.
Once cooled and firm, shape the mixture into eight small sausage shapes. Dip each one in beaten egg, then roll in breadcrumbs to coat.
Heat the oil in a large pan, until a cube of bread dropped in the oil browns in 1 minute. Lower the croquettes into the oil and cook for 4 minutes until crisp and golden. Lift out using a slotted spoon and drain on kitchen paper. Serve with lemon wedges and garnish with fresh flat leaf parsley.
Beer or white wine