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–+ servings
Chicken croquettes with dipping sauces on a wooden board.

Chicken Croquettes

Author: Veena Azmanov
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Calories: 172kcal
Adjust Servings Here: 12 servings

Description

Chicken croquettes are always pretty on the dinner table, especially when you have guests. These are little balls of minced chicken and potatoes coated in breadcrumbs, then, shallow fried until crisp and golden.

Ingredients 

Ground chicken

  • ½ lbs (250 g) Ground chicken breast
  • 1 tablespoon Olive oil
  • ½ cup Onions minced
  • ¼ teaspoon Ginger grated
  • ¼ teaspoon Garlic minced
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon 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 tablespoon Mustard paste
  • 2 tablespoon Parsley chopped

Coating

  • 1 Egg large
  • ½ cup (60 g) All-purpose flour
  • ½ cup Breadcrumb
  • ½ teaspoon Salt
  • ½ teaspoon Pepper

Stuffing

  • 8 oz Cheddar cheese cut into small 2 x 4 cm pieces

Instructions

Ground chicken

  • In a skillet, add the oil and sauté onions until translucent. Then, add the ginger and garlic. Followed by the ground chicken.
  • Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don't have big lumps.
    Pro tip - Large lumps will make shaping the croquettes difficult so break as many lumps as possible.
  • Season with salt and pepper. Add the chopped parsley and lemon juice. Cook until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.
    Pro tip - Excess liquid will make soggy croquettes and very difficult to hold their shape. So make sure all the liquid is evaporated.
  • Remove from heat and set aside to cool completely. It is better to work with the mixture when cooled.
    Pro tip - Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces or give it a quick pulse in the food processor.

Potatoes

  • Mashed potatoes - Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork tender. Peel and grate it - then, cool completely.

Assemble

  • 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.
    Pro tip - The mashed potato works like glue to hold everything together but do not overmix as it can make the mixture sticky.

Shape - classic croquettes

  • Take small golf size amounts in your hands. Shape into a ball then rolls into a sausage. Set aside while you make the remaining.
    Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.

Shape - Cheese stuffed 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.
  • Take small golf size amounts of croquette mixture in your hands. Shape into a ball, flatten it on the palm of your hand. Place a piece of cheese then, bring the sides over the cheese and shape it into a sausage. Set aside while you make the remaining.
    Pro tip - Using moist hands dipped in water prevents the mixture from sticking to your hands.

Coat and fry

  • Coating mixture - Have three bowls or trays at the ready.
    Bowl one - add the 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 breadcrumbs.
    Pro tip - 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 them aside on a baking tray. These can be made up to 2 days ahead of time and stored in the fridge.
  • When ready to serve, heat a few tablespoons of oil in a skillet and shallow fry these turning often until they are crisp and golden brown on all sides.
    Pro tip - Alternatively, you can deep-fry them in oil until crisp and golden brown. Remove and drain on clean paper towels.
  • 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. 

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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