Croquettes are an excellent way to use leftover chicken
Prep Time20 minutes mins
Cook Time5 minutes mins
Course: Dinner, Main, Main Course
Keyword: budget chicken croquettes, budget meals with leftover chicken, recipes for leftover poultry, retro recipes with chicken
- 2 cups finely chopped cooked chicken see NOTES
- 2 tbs finely chopped onion
- 2 tbs finely chopped celery
- 2 tbs finely diced bell pepper
- 1 tsp salt
- 1/4 tsp pepper
- 1 egg
- 2 tbs water
- 1 1/2 cups plain dry bread crumbs
- Oil for frying
Thick White Sauce:
- 2 tbs butter
- 3 tbs flour
- 1 cup hot milk
- 1/2 tsp salt
- 1/2 tsp dry mustard optional
- Pinch of pepper
For sauce--melt the butter over medium heat in a medium saucepan. Which in flour, salt, pepper and dry mustard (if using). Gradually add hot milk, while whisking until well blended and there are no lumps. Cook, whisking constantly, for 1 minute. Remove from heat and set aside too cool slightly.
In a large bowl, mix chicken, onion, celery, bell pepper, salt and pepper.
Add the cooled white sauce and mix well.
Beat the egg with the 2 tbs water.
Form the chicken mixture into balls about the size of a ping pong ball. Dredge in the bread crumbs, then dip in the egg and dredge again with the bread crumbs. Place in the refrigerator while you heat the oil.
Heat about 2-inches/5 cm of oil in a dutch oven to 350F/180C. Add the croquettes to the hot oil and fry about 1-2 minutes each side or until golden brown. Drain on paper towels.
Serving: 1serving | Calories: 406kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1317mg | Potassium: 345mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 3mg