Dutch Chicken Kroketten

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Shredded turkey is leaner, while canned chicken is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is free.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber, while crushed crackers are budget-friendly.

Melt 5 tablespoons of butter in a pan.

Add finely chopped onion and minced celery, cooking until translucent and soft.

Stir in flour until thickened.

Gradually add chicken broth and 1 cup of milk, stirring until smooth; add more milk as needed for consistency.

Season with 1 teaspoon of black pepper, chopped parsley, a pinch of nutmeg, and salt to taste.

Mix in shredded leftover chicken and adjust milk if needed for thickness.

Transfer mixture to a dish, cover, and refrigerate for at least 2-4 hours or overnight.

Shape the cooled mixture into tubular forms by hand.

Dredge each kroket in flour, dip in beaten egg, and coat with breadcrumbs.

Fry in hot oil until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens