First let me start by saying I love the word croquettes. I made these for stew but had no idea what I should call them, crispy balls just didn’t do them justice! But croquettes makes then sound delicious, which is exactly what they are.
We like them with a glass of wine on a Saturday afternoon, well Stew and I do, the boys have them with juice!!! If you have extra chicken then this recipe is easy to double. If I only cook one chicken up this is pretty much all the meat we have left!
These balls are little crunchy bites that taste like a roast chicken dinner! There is the crispy salty edge, a soft juicy sage spiked centre. I can’t decide if these should be classed as appetisers or served up along side potatoes as a dinner. I think with a marinara sauce you could even serve these with pasta.
You can shallow fry these or deep fry them. I recommended deep frying them, but I subscribe to Nigella Lawson’s deep frying philosophy that the high heat actually seals the food and means less oil is absorbed. I love this philosophy so please don’t disillusion me!
Life is short, deep fry your croquettes, buy the shoes, say I love you when you feel it and always order an appetiser!
Roasted Chicken Croquettes
- 1/2 onion
- 1 tsp olive oil
- 120 g cooked chicken
- 2 tbsp breadcrumbs
- 1/4 tsp ground sage
- pinch salt
- pinch of white pepper
- 1 egg
- 4 tbsp panko breadcrumbs
- Oil for frying
- Finely chop the onion.
- Add the oil to a frying pan and cook the inions until they are soft and starting to colour.
- Place the chicken into a food processor, along with the breadcrumbs, salt and sage.
- Blitz until everything is chopped. Add the onion mixture and pulse again.
- Check your seasoning. It might need more salt. Once you are happy with the taste.
- Crack in the egg and then whizz until you have a thick paste.
- Fill a shallow bowl with a little water. wet your fingers and take a teaspoon of the mixture. Roll it to form a ball and set aside on a plate.
- Repeat until all of the mixture has gone. I usually get 20 balls out of 150g of chicken.
- Tip the panko into a small bowl and carefully add a chicken ball, juggle the bowl about, rolling the ball until it is well coated.
- Place it back on the plate and coat all of the croquettes.
- Now you can either shallow fry these, which will crisp most of the edges, or you can deep fry them for an all over crisp shell. The choice is yours.
- If you shallow fry I would add about a tbsp of oil to a pan and cook them over a realivly high heat. Then add more oil and turn the croquettes.
- Or deep fry them until golden brown.
- Drain on kitchen paper and then serve hot or cold with a dipping sauce of your choice.