Today we take the classic croquettes to the next level. These cheese stuffed chicken croquettes are made from scratch with ground chicken, mashed potatoes and cheese. Coated with eggs and breadcrumbs, these are beautifully crisp on the outside with a soft cheese center.
Chicken croquettes are fun finger food to serve when you have guests or party. Kids are especially fascinated with these because they are stuffed with cheese. I make my croquettes from scratch. But, you can also use leftover shredded chicken and mashed potato.
About this recipe
The croquettes are simple and easy to make, just like the classic. But, I add cheese in the center when shaping them. You can make these ahead of time and fry them just before serving. Or, you can make all the components and put it all together an hour before you are ready to serve. There are four components to these croquettes:
- Meat - You can use ground chicken or beef and make it from scratch, as I have done, or you can use leftover chicken. All you do is shred the chicken, either with a fork or in the food processor. It can be made up to 2 days ahead of time and stored in the fridge.
- Potatoes - This is the binding ingredient. I boiled the potatoes and grated them. But, you can also mash them. Grating adds a nice texture, which I prefer. You can also use leftover mashed potatoes from a day or two in the fridge or prepare the potatoes up to 2 days ahead of time.
- Cheese - I like to use a sharp cheddar. And yet, you can also use mozzarella or string cheese.
- Assemble - The ingredients for bringing these all together. This can be done an hour before you are ready to serve.
Ingredients and substitutes
- Chicken - I am making the chicken from scratch. And yet, you can also use 4 cups of shredded cooked chicken.
- Potatoes - Have leftover mashed potatoes? Use them. I boiled potatoes for this dish.
- Ginger and garlic - Give a nice zing to the chicken. And yet, do not add more than mentioned in the recipe.
- Mustard - A perfect combination for chicken. But, you can use less or omit it completely.
- Herbs - I use parsley, but any herbs, even cilantro, would work great for these croquettes.
- Lemon juice - Helps round up all the flavors. You can also use ½ tsp vinegar for this dish.
- Cheese - I like the nutty flavor from parmesan and the sharpness from the cheddar.
Step by step instructions (save/pin)
Ground chicken
- In a skillet, sauté onions in oil.
- Add the ginger and garlic.
- Then, add the ground chicken.
- Sauté until the chicken is no longer pink, making sure to break it apart.
- Season with salt and pepper.
- Add the chopped parsley and lemon juice.
- Cook until all the liquid is absorbed.
- Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces.
- Remove from heat and set aside to cool completely.
Potatoes
- You can also use leftover mashed potatoes for this dish.
- Alternatively, boil two large potatoes in a large pot of water until fork tender.
- Peel and grate it - then, cool completely.
Croquettes
- Cut the block of cheese into small 1 x 2 inch pieces. You can make them smaller if you prefer to make small size croquettes.
- In a bowl, add cooled ground chicken, and grated/mashed potatoes.
- Followed by the cheeses, breadcrumbs, mustard, salt, pepper, and herbs.
- Combine well so everything is glued to the mashed potatoes.
- Take small, golf size amounts in your hands.
- Flatten it on the palm of your hand. Place a piece of cheese.
- Bring the sides over the cheese and shape it into a sausage.
- Set aside while you make them all.
Coat and fry
- Have three bowl or trays at the ready.
- Bowl one - add flour - season with salt and pepper.
- Bowl two - beat the egg, season with salt and pepper.
- Finally, bowl three - add breadcrumbs, season with salt and pepper.
- Coat each croquette with the flour mixture.
- Then, coat with the egg mixture.
- Finally, generously coat it with the breadcrumbs.
- I use one hand for the flour and breadcrumbs and the other hand for the breadcrumbs to keep it less messy.
- Coat all the croquettes and set aside. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat some oil in a skillet and shallow fry these turning often until they are crisp and golden on all sides.
- Serve along with ketchup and mayo.
Frequently asked questions
These croquettes made with freshly cooked ground chicken will keep in the fridge for 3 to 4 days. Croquettes made with leftover will keep for about 2 days.
Yes, absolutely. You just need to cook it a bit longer.
Yes, of course, I usually serve these on the side of the main course, so they are always lightly spiced. And yet, you can add almost anything you fancy. You can add spices such as ½ tsp each of coriander, cumin, paprika.
The potatoes do the job of holding everything together. First, make sure you combine everything really well. Next, when shaping, you must squish into a compact ball, then, roll into a thick sausage.
Yes, you can bake these as well. Give them an oil spray then bake in the oven at 170 C / 340 F for 10 to 15 mins.
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Cheese Stuffed Chicken Croquettes Recipe
Print Pin Rate VeenaazmanovDescription
Ingredients
Ground chicken
- ½ lb (250 g) Ground chicken
- 1 tbsp Olive oil
- ½ cup Onions minced
- ¼ tsp Ginger grated
- ¼ tsp Garlic minced
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tbsp Lemon juice
- ½ cup Parsley chopped
Croquettes
- ½ lb (250 g) Boiled potatoes 2 large grated or mashed
- ½ Breadcrumbs
- ¼ cup Parmesan
- 1 cup Cheddar grated
- 1 tbsp Mustard paste
- 2 tbsp Parsley chopped
Coating
- 1 Egg large
- ½ cup All-purpose flour
- ½ cup Breadcrumb
- ½ tsp Salt
- ½ tsp Pepper
Stuffing
- 7 oz (200 g) Cheese block cheese, or similar
Instructions
Ground chicken
- In a skillet, sauté onions in oil.
- Add the ginger and garlic.
- Then, add the ground chicken.
- Sauté until the chicken is no longer pink, making sure to break it apart.
- Season with salt and pepper.
- Add the chopped parsley and lemon juice.
- Cook until all the liquid is absorbed.
- Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces.
- Remove from heat and set aside to cool completely.
Potatoes
Croquettes
- Cut the block of cheese into small 2 x 4 cm pieces. You can make them smaller if you prefer to make small size croquettes.
- In a bowl, add cooled ground chicken, and grated/mashed potatoes.
- Followed by the cheeses, breadcrumbs, mustard, salt, pepper, and herbs.
- Combine well so everything is glued to the mashed potatoes.
- Take small golf size amounts in your hands.
- Flatten it on the palm of your hand. Place a piece of cheese.
- Bring the sides over the cheese and shape it into a sausage.
- Set aside while you make them all.
Coat and fry
- Have three bowl or trays at the ready.
- Bowl one - add flour - season with salt and pepper.
- Bowl two - beat the egg, season with salt and pepper.
- Finally, bowl three - add breadcrumbs, season with salt and pepper.
- Coat each croquette with the flour mixture.
- Then, coat with the egg mixture.
- Finally, generously coat it with the breadcrumbs.
- I use one hand for the flour and breadcrumbs and the other hand for the breadcrumbs to keep it less messy.
- Coat all the croquettes and set aside. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat some oil in a skillet and shallow fry these turning often until they are crisp and golden on all sides.
- Serve along with ketchup and mayo.
Recipe Notes
- You can use ground chicken breast or thighs. Chicken breast cooks fast and can dry out
- Cook the chicken until all the water has evaporated
- Cook the potatoes until they are fork-tender. You want them soft so they work as a glue to hold everything together.
- Cool the chicken and potatoes well before you assemble the ingredients otherwise the cheese will make and make it difficult to shape
- When shaping the croquettes, roll into a tight ball first then into a sausage. If you don't make a tight ball the croquettes will fall apart when frying
- Turn the croquettes on all sides when cooking them so the breadcrumbs get nicely toasted. Remember it is cooked inside just needs a nice crisp golden color on the outside.
- These are often served with kitchen and mayo but try other sauces and dips too. My kids love a cheese sauce on the side as well.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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