Ingredients
makes 8
4 tbsp olive oil
4 tbsp plain flour
200 ml milk
115 g cooked chicken ,ground
1 tbsp chopped fresh flat leaf
parsley,plus extra sprigs
to garnish
small pinch of freshly
grated nutmeg
1 egg , beaten
55 g /2 oz day - old white
breadcrumbs
corn oil,for deep frying
salt and pepper
garlic mayonnaise , to serve
method
1 . Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently for 1 minutes , stirring constantly .Gradually stir in the milk until smooth and slowly bring to the boil, stirring constantly until the mixture boils and thickens .
2 .Remove from the heat ,add the ground chicken and beat until the mixture is smooth . Add the parsley ,and nutmeg and mix well together.Season with salt and pepper .Put in a dish and let stand for 30 minutes ,until cook, then cover and let rest in the refrigerator for 2-3 hours or overnight .
3 . Pour the beaten egg onto a plate and spread out the breadcrumbs on another plate .Divide the chilled chicken mixture into 8 portions , then shape to form cylindrical croquettes .Dip them ,one at a time in the beaten egg then roll in the breadcrumbs to coat .Let chill in the refrigerator for 1 hour .
4. Heat the oil in a deep fryer to 180 degrees C . Add the croquettes ,in batches to keep the temperature of the oil from dropping , and deep fry for 5-10 minutes or until golden brown and crispy .Remove with a slotted spoon and drain well on kitchen paper.
5 .Serve the croquettes piping hot ,garnished with parsley sprigs ,with garlic mayonnaise .
makes 8
4 tbsp olive oil
4 tbsp plain flour
200 ml milk
115 g cooked chicken ,ground
1 tbsp chopped fresh flat leaf
parsley,plus extra sprigs
to garnish
small pinch of freshly
grated nutmeg
1 egg , beaten
55 g /2 oz day - old white
breadcrumbs
corn oil,for deep frying
salt and pepper
garlic mayonnaise , to serve
method
1 . Heat the olive oil in a saucepan. Stir in the flour to form a paste and cook gently for 1 minutes , stirring constantly .Gradually stir in the milk until smooth and slowly bring to the boil, stirring constantly until the mixture boils and thickens .
2 .Remove from the heat ,add the ground chicken and beat until the mixture is smooth . Add the parsley ,and nutmeg and mix well together.Season with salt and pepper .Put in a dish and let stand for 30 minutes ,until cook, then cover and let rest in the refrigerator for 2-3 hours or overnight .
3 . Pour the beaten egg onto a plate and spread out the breadcrumbs on another plate .Divide the chilled chicken mixture into 8 portions , then shape to form cylindrical croquettes .Dip them ,one at a time in the beaten egg then roll in the breadcrumbs to coat .Let chill in the refrigerator for 1 hour .
4. Heat the oil in a deep fryer to 180 degrees C . Add the croquettes ,in batches to keep the temperature of the oil from dropping , and deep fry for 5-10 minutes or until golden brown and crispy .Remove with a slotted spoon and drain well on kitchen paper.
5 .Serve the croquettes piping hot ,garnished with parsley sprigs ,with garlic mayonnaise .