Croquettes are also called chicken balls or chicken fingers. Though, I think they are too fat to be called fingers. Don’t you? As a child, mom made many croquettes recipes. But, they were always from scratch, never with leftover ingredients. Over the years, living abroad, I’ve mostly seen people use leftover meat to make croquettes, shepherds pie, or meat pies. Today, I’m going to show you how I make these from scratch, and yet, you can also use leftovers in the fridge as stated below. You can also stuff these with cheese to make cheese-stuffed croquettes.
How to make chicken croquettes
Ground chicken
In a large skillet, on medium heat, add the oil and sauté onions until translucent. Then, add the ginger and garlic. Followed by the ground chicken. Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don’t have big lumps.Pro tip – Large lumps will make shaping the croquettes difficult so break as many lumps as possible. Season with salt and pepper. Add the chopped parsley and lemon juice. And stir to combine. Cook on medium low heat until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.Pro tip – Excess liquid will make soggy croquettes and very difficult to hold their shape. So make sure all the liquid is evaporated Remove from heat and set aside to cool completely. It is better to work with the mixture when cooled.Pro tip – Ensure the chicken mixture does not have large chunks of meat. If necessary, use a fork to break it all into small pieces or give it a quick pulse in the food processor.
Potatoes
Mashed potatoes – Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork tender. Peel and grate it – then, cool completely.
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