Chicken and Corn Croquettes Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Ingredients
| Chicken - 8-10 ounce, finely chopped | ||
| Butter | 2 1/2 Ounce | |
| Flour | 5 Ounce | |
| Milk | 1/2 Pint | |
| Onion | 1 Teaspoon, finely chopped | |
| Tinned sweetcorn - 2-3 oz | ||
| Parsley | 2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Mace - a pinch | ||
| Eggs | 3 | |
| Oil | 1 Teaspoon | |
| White breadcrumbs - 5-6 oz dried | ||
| Fat for deep frying | ||
Directions
MAKING
To make a thick cream sauce :
1. In a pan melt 2 oz butter and stir in 2 oz flour and blend blend smoothly adding milk.
2. Bring to boil, cook for several minutes to reduce quantity slightly, empty to a bowl and keep aside.
3. Clean the pan, melt 1/2 oz butter and cook onion and sweetcorn for 3-4 minutes.
4. Mix well adding chicken meat, chopped parsley, lemon juice and mace.
5. Add 6 liquid oz of sauce, season well, let it cool and then add 1 egg yolk.
6. On a plate spread out mixture to cool and thicken.
7. Divide into 8 equal portions and form into rolls and turn in 3 oz flour seasoned with salt and pepper until completely covered.
8. Brush all over with egg beaten with oil and coat completely with breadcrumbs.
9. Leave for up to 1 hour before cooking.
10. In a deep fry pan heat oil or fat until gently smoking, then lower 3-4 croquettes at a time into hot fat, cook until golden brown and crisp and drain on paper towel.
SERVING
11. Serve at once with lemon quarters and a salad or green vegetables.
To make a thick cream sauce :
1. In a pan melt 2 oz butter and stir in 2 oz flour and blend blend smoothly adding milk.
2. Bring to boil, cook for several minutes to reduce quantity slightly, empty to a bowl and keep aside.
3. Clean the pan, melt 1/2 oz butter and cook onion and sweetcorn for 3-4 minutes.
4. Mix well adding chicken meat, chopped parsley, lemon juice and mace.
5. Add 6 liquid oz of sauce, season well, let it cool and then add 1 egg yolk.
6. On a plate spread out mixture to cool and thicken.
7. Divide into 8 equal portions and form into rolls and turn in 3 oz flour seasoned with salt and pepper until completely covered.
8. Brush all over with egg beaten with oil and coat completely with breadcrumbs.
9. Leave for up to 1 hour before cooking.
10. In a deep fry pan heat oil or fat until gently smoking, then lower 3-4 croquettes at a time into hot fat, cook until golden brown and crisp and drain on paper towel.
SERVING
11. Serve at once with lemon quarters and a salad or green vegetables.
Chef
