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The other day we had left over roast chicken And I had no doubt: the best way to take advantage of it would be by making croquettes.
To make them we have to remove the skins and bones from the chicken, chop the meat well and prepare our bechamel. Don't forget to add some aromatic herbs to load our flavor croquettes.
I then usually freeze them, so I only have to fry them when I'm in a bit of a rush to make dinner.
Chicken croquettes and aromatic herbs
Some delicious croquettes that children like very much
- ascen jimenez
- Kitchen: cuisine
- Recipe type: snacks
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 50 butter g
- 50 g olive oil
- 100 g flour
- 1 liter of milk
- 250 g roast chicken, boneless and skinless and cut into pieces
- Dried aromatic herbs
- Sal Island
- Pepper
- Nutmeg
- Beaten egg and breadcrumbs for the batter
- Abundant sunflower oil for frying
Preparation
We put oil and butter in a pan. We put it on the fire to heat it up and melt the butter.
Add the flour and sauté it.
Add the milk little by little, mixing continuously to prevent lumps from forming.
Let the mixture cook, mixing at all times.
Chop the chicken well, removing the bones and skin first.
When the béchamel is made, add the salt, the nutmeg and the aromatic herbs.
Then add the minced chicken and mix everything well.
We let our croquettes dough cool, first at room temperature and then in the refrigerator.
Once cold, we form the croquettes and batter them by passing them through beaten egg and breadcrumbs.
We fry them in plenty of sunflower oil.
More information - Sautéed potatoes with aromatic herbs