Chicken Croquettes

Here is the recipe…

Melt butter in a deep and wide pan. Add minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well…

Step 1 - Chicken Croquettes
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Add chopped parsley and pepper powder. Stir well. Make sure there are no lumps.When the sauce thickens add grated cheese. Mix well…

Step 2 - Chicken Croquettes
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Add minced / shredded chicken,mushroom and salt. Mix well. Cook on low flame for 5 mins. Remove from fire and let it cool to room temp…

Step 3 - Chicken Croquettes
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Shape the mixture into small logs. Dip the shaped rolls in egg white and roll in bread crumbs…

Step 4 - Chicken Croquettes
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Once the oil is hot, but not smoking hot, reduce the flame to low-medium. Start frying the rolls in batches…

Step 5 - Chicken Croquettes
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Please read the notes section for veg substitute

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Chicken Croquettes

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Servings: 6
Author: Maria Jose Martin

Ingredients

  • 2 cups Cooked and minced/shredded chicken (refer notes)
  • 1/2 cup Sliced and cooked mushroom
  • 1 tsp Minced garlic
  • 30 gms Butter (I used unsalted butter)
  • 1 tbsp Plain flour
  • 1/2 cup Milk (refer notes)
  • 1/2 -1 tsp Pepper powder
  • 1 tbsp Chopped parsley
  • 1 tbsp Grated parmesan cheese (refer notes)
  • Salt
  • 2 Egg whites
  • 1 tbsp Plain flour
  • 1-2 cups Bread crumbs
  • Oil ( for deep frying)

Instructions

  • Melt butter in a deep and wide pan. Add minced garlic. Fry for a min or two and add plain flour. Stir continuously till the raw smell of the flour goes, around 2-3 mins. Add milk and mix well. Add chopped parsley and pepper powder. Stir well. Make sure there are no lumps.
  • When the sauce thickens add grated cheese. Mix well. Add minced / shredded chicken,mushroom and salt. Mix well. Cook on low flame for 5 mins. Remove from fire and let it cool to room temp.
  • Shape the mixture into small logs.
  • Slightly whisk the egg whites with 1-2 tbsp water and plain flour.
  • Dip the shaped rolls in egg white mixture and roll in bread crumbs. You can freeze the rolls at this point. Pack them in freezer safe containers or zip lock bags.
  • For frying, heat oil at med-high flame, in a deep and wide pan. Once the oil is hot, but not smoking hot, reduce the flame to low-medium. Start frying the rolls in batches (refer notes). Serve hot with tomato ketchup.

Notes

I got 16 small size rolls from the above qty.
I used around 400-450 gms boneless chicken breast to make this. I boiled the chicken with salt and pepper and minced it later on.
If you are using salted butter, be careful while adding additional salt.
If the sauce gets too thick, after adding milk, add a bit more milk to loosen it. Though I've used Parmesan cheese, you can use any cheese of your choice.
You can freeze this for 1-2 weeks. Thaw overnight in refrigerator and follow the rest of the recipe.
While frying, just try with one roll and see whether the oil is at the right temp.
For veg version - I havent tried it yet, but I guess a combination of mushroom and spinach with a little mashed potato (to hold the shape) should work out. To substitute egg whites, make a batter with plain flour and water and dip the rolls in them.

 

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  • Hello Maria, If I roll the croquettes in bread crumbs and refrigerate it today, will it come out well if I fry them tomorrow morning? I am doubtful as am planning only to refrigerate and not freeze it.

  • Hi Maria,just wanted to check whether I could freeze it after rolling in bread crumbs and thaw it and fry it later?.Was planning it as an appetizer for a Christmas get together this Sunday.Also can I use the dried parsley instead of the fresh one?

    • Hi Sherin,

      Yes, you can do that. I always do that. Just make sure you thaw it nicely before frying it. You can thaw it by keeping in the fridge overnight or by keeping at room temp for 1-2 hrs.

      Cheers
      Maria

      • Hi Maria,Thanks for the reply.I made that for the Christmas get together and it was a big hit specially among the kids.I also made the Malabar chicken Biriyani and pineapple praline cake as the dessert that day.The cake was super yummy and the biryani too.I have made the biryani many times before with chicken and mutton and it’s a sure success all the time.Thanks a lot for all these wonderful recipes.

  • Hi Maria, I tried it out for a tea party and my Swiss neighbours really liked it. My 10 year old son loved it. The plate became empty within no time. Thanks Maria….

      • Tried it! Was good Maria!! Though I doubt I made some mistakes in btw!! My maida got thick very fast so I added alot more maida n milk. N then wen I added cheese, it became loose!! So it wasn’t very cheesy! Will this b very cheesy inside? Also, wat shud I do to keep it hot n crisp for longer Tim???

        • Thanks! The white sause tends to get thick as soon as you add milk, you need to add the milk gradually and eventually it becomes saucy consistency. It’s not too cheesy. Cheese is added as a flavouring. You can preheat the oven for 3-4 mins and store inside the pre heated oven till you serve. It should help to retain the crispiness for sometime.

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