Method:
Makes 12 medium-sized croquettes
Preparation Time 45 minutes
Cooking Time 15 to 20 minutes
- 50ml butter
- 50ml flour
- 250ml milk
- salt and pepper
- 400g (500ml) cooked chicken or other meat, finely flaked
- 1 small onion, chopped
- fresh Italian parsley, finely chopped
- grated rind of 1 lemon
- 5ml Worcester sauce
- 2 eggs, beaten
- 120g (250ml) fine, dry breadcrumbs
- oil to deep-fry
1 Melt the butter over mild heat in a small pot. Add the flour and mix to form the roux. Slowly stir in the milk over low heat until the sauce is smooth and thick. Season with salt and pepper and allow it to cool.
2 Add all the ingredients, except the egg and breadcrumbs, to the white sauce and mix through.
3 Shape the mixture into balls. Roll them in the breadcrumbs, then in the beaten egg and again in the crumbs. Deep-fry until golden brown and drain on kitchen paper. Serve immediately.
TIPS
- Make fish croquettes by replacing the chicken or meat with flaked fish.
- You can add other seasoning such as finely chopped celery, mustard, chopped peppers, thyme and even crushed nuts or peanuts.
- Test the temperature of the oil with a piece of bread – it should brown in a few seconds but must not burn.
- Don’t fry too many croquettes at once.
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