Ingredients

The following ingredients have 4 Servings
  • 8.8 oz (250g) shredded roast chicken
  • 1/2 white onion (finely chopped)
  • 8.5 oz (250g) ricotta cheese
  • 1 tbsp fresh thyme
  • Zest 1/2 lemon
  • 2 heaped tbsp flour plus extra if necessary
  • 5.5 oz (150g) breadcrumbs
  • 1 free range egg
  • 1 tbsp parmesan grated
  • Salt and pepper
  • Olive oil (for frying)

Instruction

  • Add the chopped onion to a pan with 1 tsp of olive oil and sauté until soft but not browned. set aside to cool.
  • Finely chop the chicken and add to a bowl with the ricotta, thyme, onion and lemon zest. Mix to combine and season with salt and pepper. If the mixture is very sticky add half a tbsp of flour at a time until you have a thicker consistency (normally no more than 2 tbsp is needed).
  • Add the breadcrumbs to a plate and add the parmesan and a pinch of salt and pepper, mix through. Add the egg to a bowl and whisk and add 2 heaped tbsp to another plate.
  • Using a tablespoon of ricotta and chicken at a time, shape the croquettes. Roll them in flour then dip in the egg and roll in the breadcrumbs. Place in the fridge for 30 minutes or until needed.
  • Put an inch of olive oil in a frying pan and fry the croquettes until golden on each side, drain on kitchen paper and serve.