Thinking of ways to use that left over BBQ chicken in the fridge? Last night was really hot in Melbourne so we grabbed one for dinner to enjoy with some salad and a little under half was left over. One of my favourite meals growing up was mum’s chicken croquettes so I decided to Google a recipe this afternoon and give them a go (could have just called mum but sometimes the internet is far quicker!) So here is the recipe I created which is slightly modified from the original… they were super easy and a massive hit with my 3yo and hubby.
- 300g cooked chicken (finely diced)
- 60g butter
- 80g plain flour
- 400ml chicken stock
- 1 tsp ground nutmeg
- 1/2 cup of mayonaise
- Salt & pepper
- 2 eggs, whisked
- Plain flour, for covering croquettes
- Vegetable oil for frying
- Melt the butter, then add the flour and mix thoroughly. Add the stock bit by bit and stir well using a wisk to avoid any lumps. When all the stock is added leave to simmer for a further 5 minutes.
- Add seasoning, nutmeg and a mayonaise. Stir well and then add the chicken.
- Pour onto a flat dish and leave to cool for a shot while. I used some baking paper under an oven tray.
- Make croquette shapes (about 8-10) and pass through bowls with some flour, whisked eggs and then the breadcrumbs. You may find they don’t hold their shape 100% but once chilled they are easy to re-work and look perfect for frying.
- Chill in the fridge for around an hour, if you have time.
- Heat about 2-3cm of oil in a frying pan (or fryer). Fry croquettes in hot oil rotating for 5 minutes or until light brown. (Handle croquettes carefully so crust is not punctured). Drain on paper towels.
- Serve hot or cold with vegetables or salad. We enjoyed ours with a simple Caesar Salad.