Savory Croquettes Recipe
An aficionado of Savoury Croquettes guarantees that this Savoury Croquettes recipe will addict you to it in minutes. It is always prepared with Cheese as the key ingredient. I prepare this yum Savoury Croquettes as a Side Dish every month or even more often. I am certain we both will agree that this Savoury Croquettes is very scrumptious.
Ingredients
2 tablespoons butter
2 tablespoons flour
10 fl. oz. plus 2 tablespoons milk
12 oz. cooked chicken, finely chopped
2 oz. cooked ham, chopped finely
2 tablespoons grated Cheddar cheese
2 egg yolks, lightly beaten
Salt
Freshly ground black pepper
4 oz. fine, stale white breadcrumbs
Cooking oil or fat for deep frying
Directions
Melt the butter in a medium sized saucepan and stir in the flour.
Cook for 2 minutes over moderate heat, then gradually add 10 fluid ounces [1 1/4 cups] of milk, stirring all the time.
Bring slowly to the boil and simmer over low heat for 2-3 minutes, still stirring.
Remove the pan from the heat.
Add the chopped chicken and ham, grated Cheddar and lightly beaten egg yolks.
Mix well and season to taste pepper.
Spread the mixture on to a plate.
Cover and leave to get cold, preferably overnight in a refrigerator.
When cold and set, divide the mixture into 8 equal portions.
Roll into neat sausage shapes.
Beat the whole egg and 2 tablespoons of milk together in a shallow dish.
Dust each croquette with flour, then dip in the beaten egg mixture.
Drain well then coat in breadcrumbs.
Heat a pan of fat to 375 °F (190 °C) and deep fry the croquettes for about 3 minutes.
Drain on absorbent kitchen paper and serve immediately.
Cook for 2 minutes over moderate heat, then gradually add 10 fluid ounces [1 1/4 cups] of milk, stirring all the time.
Bring slowly to the boil and simmer over low heat for 2-3 minutes, still stirring.
Remove the pan from the heat.
Add the chopped chicken and ham, grated Cheddar and lightly beaten egg yolks.
Mix well and season to taste pepper.
Spread the mixture on to a plate.
Cover and leave to get cold, preferably overnight in a refrigerator.
When cold and set, divide the mixture into 8 equal portions.
Roll into neat sausage shapes.
Beat the whole egg and 2 tablespoons of milk together in a shallow dish.
Dust each croquette with flour, then dip in the beaten egg mixture.
Drain well then coat in breadcrumbs.
Heat a pan of fat to 375 °F (190 °C) and deep fry the croquettes for about 3 minutes.
Drain on absorbent kitchen paper and serve immediately.
