Name: Chicken and potato croquettes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3 medium potatoes, peeled, chopped; 2 cup barbecued chicken, chopped; 310 gram can corn kernels, drained; 2 tablespoon parsley, chopped; 1 quantity bought bechamel sauce; 1 cup dried breadcrumbs; 1/3 cup parmesan, grated; 1/2 cup plain flour; 2 eggs, lightly beaten; vegetable oil, for deep-frying mayonnaise, lemon wedges to serve

Ingredients

3 medium potatoes, peeled, chopped

2 cup barbecued chicken, chopped

310 gram can corn kernels, drained

2 tablespoon parsley, chopped

1 quantity bought bechamel sauce

1 cup dried breadcrumbs

1/3 cup parmesan, grated

1/2 cup plain flour

2 eggs, lightly beaten

vegetable oil, for deep-frying mayonnaise, lemon wedges to serve

Method

1.Place potatoes in small saucepan of salted water. Bring to boil and cook for 4-5 minutes, until just cooked through. Drain well.

2.Mix potato, chicken, corn and parsley into bechamel sauce. Chill 1 hour, until firm.

3.Shape 2 tablespoonfuls of mixture into log shapes. Combine breadcrumbs and cheese in dish. Gently coat croquettes in flour, dip into egg, then roll in breadcrumb mixture. Chill 15 minutes.

4.Heat oil in a large, heavy- based saucepan on medium, until a few crumbs sizzle as soon as they are added. Cook croquettes in 4 hatches for 5-6 minutes, turning, until golden. Drain on paper towel.

5.Serve warm with mayonnaise and lemon wedges.

It is important to chill the mixture so the croquettes stay together during cooking.
Note

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Ingredients

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