Roast Chicken Croquettes
Makes 25 pieces
Ingredients:
600g mashed potato
350g roast chicken, chopped
150g tasty cheese, diced (optional)
200g corn kernels, blanched
100g peas, blanched
1 lemon, zested
handful of chopped parsley
100g Barker’s Professional Cream Style Meal Base
250g panko breadcrumbs, seasoned
200g plain flour
3 eggs, beaten with 4 Tbsp vegetable oil
Method:
In a mixing bowl, combine well the potato mash, chicken, cheese, corn, peas and lemon juice, parsley and Barker’s Professional Cream Style Meal Base.
Using scales, cover the weighing pad with cling film. With hands dipped in a bowl of water, weigh each portion to 45 grams. Roll each portion into a cylinder shape. Place in the freezer to firm up.
Dip the pieces into the flour, followed by the egg, then into the breadcrumbs. Coat well.
HANDY HINTS:
These can be free flowed and frozen for future use.
Swap out the chicken for smoked salmon, roast pork, tuna or roast kumara.
This Recipe Uses:
