Ingredients

The following ingredients have 4 Servings
  • 2 cups finely chopped cooked chicken (see NOTES)
  • 2 tbs finely chopped onion
  • 2 tbs finely chopped celery
  • 2 tbs finely diced bell pepper
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 2 tbs water
  • 1 1/2 cups plain dry bread crumbs
  • Oil for frying
  • 2 tbs butter
  • 3 tbs flour
  • 1 cup hot milk
  • 1/2 tsp salt
  • 1/2 tsp dry mustard (optional)
  • Pinch of pepper

Instruction

  • For sauce--melt the butter over medium heat in a medium saucepan. Which in flour, salt, pepper and dry mustard (if using). Gradually add hot milk, while whisking until well blended and there are no lumps. Cook, whisking constantly, for 1 minute. Remove from heat and set aside too cool slightly.
  • In a large bowl, mix chicken, onion, celery, bell pepper, salt and pepper.
  • Add the cooled white sauce and mix well.
  • Beat the egg with the 2 tbs water.
  • Form the chicken mixture into balls about the size of a ping pong ball. Dredge in the bread crumbs, then dip in the egg and dredge again with the bread crumbs. Place in the refrigerator while you heat the oil.
  • Heat about 2-inches/5 cm of oil in a dutch oven to 350F/180C. Add the croquettes to the hot oil and fry about 1-2 minutes each side or until golden brown. Drain on paper towels.