Have you already prepared any other Cooked this autumn? This grateful spoon dish allows us to make other recipes with its leftovers from the meat (chicken, beef) and vegetables (carrot, collard greens, leek, beans, potatoes ...) Chicken or ham croquettes are an example. Why not add vegetables too? They come out very rich and children will surely eat those vegetables that, simply boiled, they did not want with the stew.
These Chicken croquettes with vegetables are the perfect way for children to eat vegetables at home and want to repeat it over and over again
Ángela
Kitchen: traditional
Recipe type: vegetables
Total time:
Ingredients
200 gr. chicken meat from the stew
100 gr. of green beans
1 leek
1 Carrot
1 glass of milk
flour (the one that admits the dough)
eggs
bread crumbs
oil
pepper
shawl
Preparation
If we do not have the previously cooked vegetables from having made a stew, we cook them raw in boiling or steamed water and chop them. Then, we sauté them in a deep frying pan with a little oil and salt.
Next, add the minced chicken to the sautéed vegetables and season with salt and pepper.
Then, we sprinkle a heaping tablespoon of flour approximately and sauté over medium heat so that it is impregnated with the ingredients and takes on color. In this way, the flour loses a bit of its raw flavor.
Add the milk and stir very well to dilute the flour. Let the dough cook over low heat, stirring from time to time. When the dough thickens and detaches from the pan, it is ready. If necessary, we add broth/milk or flour to make a good dough.
We let the dough cool so that it is firm and then we form the croquettes with our hands. When they are all done, we pass them through beaten egg and breadcrumbs. All that remains is to fry them in plenty of hot oil so that they brown evenly. Let the croquettes drain on kitchen paper.
Notes
Presentation suggestion: Make spherical croquettes, poke them with a toothpick and serve them in cartridges like those for chocolates or mini muffins.
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