Potato and chicken croquettes

Fairlady
30 croquettes servings Prep: 20 mins, Cooking: 30 mins
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The perfect weekend snack to serve with a cold beer.

By Food24 May 04 2015
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Ingredients (12)

1 kg potatoes — peeled
1 chicken breast fillets — shredded
1/4 cup milk — full cream
50 g butter
sea salt and freshly ground black pepper
cider vinegar
2 eggs — seperated
flour
breadcrumbs
sunflower oil — for deep frying
TO SERVE:
mayonnaise
beer — cold
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Method:

Boil the potatoes until tender, drain and return to the pot and cook briefly over a medium-low heat to dry out.

Mash with milk and butter until smooth. Season to taste with salt, pepper and vinegar.

Beat in the egg yolks and stir through the chicken. Shape into small ovals and refrigerate until firm.
Beat the egg whites.

Dip ovals into flour and shake off excess. Dip into egg whites and then breadcrumbs.

Fill a medium-sized pot with sunflower oil and heat over medium-high heat.
Fry the croquettes until golden, drain on paper towels. Serve with mayonnaise for dipping, and beers on the side.

Text and image:Fairlady

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