Chicken Croquettes | Croquetas de Pollo

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, canned chicken is more affordable.

Chop and peel the onion, then slice and dice it finely.

Mince the garlic and chop the parsley.

Shred the cooked chicken into small pieces, ensuring no large bits remain.

Melt the unsalted butter in a skillet over medium heat.

Gradually stir in the flour until combined, ensuring it does not darken in color.

Add the skimmed milk and double cream to the skillet, stirring until thickened into a gloopy sauce.

Season the sauce with a pinch of salt, white pepper, and nutmeg, and add the teaspoon of mustard (optional).

In another pan, heat oil and sauté the chopped onion and minced garlic until the onions are softened but not colored.

Once the sauce is thick and smooth, stir in the softened onion and chopped parsley, then remove from heat.

Transfer the mixture to a bowl and let it cool down somewhat before stirring in the shredded chicken.

Place the mixture in the fridge to cool completely for about an hour or two, which will help it firm up.

Once cool, weigh the mixture and portion it out into 20 pieces, rolling each into a ball or sausage shape, using flour on your hands to prevent sticking.

Prepare two beaten eggs in a bowl and place the bread crumbs in another bowl, adding smoked paprika for color and flavor.

Dip each croquette into the beaten egg, ensuring they are fully coated, then roll them in the bread crumbs until fully crumbed.

Heat about 5 cm of oil in a pan until hot, testing with a bit of bread to see if it sizzles.

Fry the croquettes in the hot oil for about 4-5 minutes until golden brown and delicious.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens