Potato and chicken croquettes

Recipe from: 5 October 2015
recipe, chicken, snacks

Ingredients 13
Servings 30 croquettes
Time 20 min + Standing time


  • 1
    potatoes, peeled
  • 1
    large (150g) roast chicken breast, shredded
  • 1/4
    full-cream milk, warmed
  • 50
  • sea salt flakes and freshly ground black pepper
  • cider vinegar (to taste)
  • 2
    eggs, separated
  • flour
  • breadcrumbs
  • sunflower oil for deep frying
  • mayonnaise
  • cold beers



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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Read more on: recipe  |  chicken  |  snack

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2018-08-14 10:59

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