Shopping list for 20 small croquettes
500g floury potatoes, boiled
3 free range eggs
30g unsalted butter
terragon sprigs, finely chopped
½ lemon, zest only
½ teaspoon salt
¼ teaspoon freshly ground black pepper
200g (leftover) roast chicken
100g breadcrumbs
100g flour
vegetable oil, for deep frying
As promised yesterday, today we make Michel Roux Jr.'s roasted chicken croquettes. It takes some work but it's the weekend so it's also nice to make a nice fresh snack for everyone. Besides, the chicken croquettes are really very tasty!
How to make the chicken croquettes
Boil the potatoes until tender, mash them fine, cool slightly.
Zest the lemon, chop the tarragon and put aside.
Beat 1 of the eggs and put it aside for now.
Toast some bread, crumble it in the blender.
Mash the potatoes with a ricer fine as possible.
Mix in the egg, butter, tarragon and the sea salt & pepper.
Shred the roasted chicken into threads then stir it in too.
Put the flour in a bowl, beat the remaining two eggs in a second bowl and place the breadcrumbs in a third bowl
Roll small cylinders of the mixture between your hands.
Roll each cylinder in flour, dip in egg and coat in breadcrumbs.
Place the croquettes in the fridge to chill for 30 minutes.
Too much croquettes can be stored in the freezer.
Fry the croquettes in batches in 2-3 minutes golden-brown.
Serve the croquettes with the tomato chutney we made yesterday.
Dutchies like their croquettes served with soft white buns as well ;) Then it's a delicious lunch!