Chicken Vegetable Croquettes

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Chicken Vegetable Croquettes

They are high on protein, crispy on the outside and soft on the inside. Freezer-friendly, customizable, and perfect as a snack, appetizer, or side dish with rice

Prep Time30

Cook Time30

Course: Appetizer

Cuisine: Fusion Food, International

Diet: Halal

Servings: servings

Calories: 80kcal

Author: Wajiha

Ingredients

Croquette Mix

3 medium potato 300 gm
1 medium sweet potato 150 gm
300 gm chicken breast
1 whole garlic peeled and cloves seperated.
2 1/2 cup chopped vegetables of your choice (see notes)
1 medium onion
1 cup cottage cheese 200 gms
1/3 cup bread crumbs 1 slice
2 tablespoon dahi bara masala
1 tablespoon salt or to taste
1 teaspoon black pepper powder
1 small bunch of coriander

Coating

2 eggs beaten
1 cup all purpose flour
1 cup bread crumbs
1/3 cup sesame seeds optional
Oil for frying

Instructions

Boil chicken and potatoes in water along with a teaspoon of salt and 5 garlic cloves. See notes.
Peel the boiled potatoes and add them to a large bowl. Mash them until smooth.
Shred the chicken in the food processor and add it to the potato bowl.
Use a food processor to chop all the listed vegetables and herbs. Keep it as fine or as chunky as you like. Add them to the potato bowl.
Add the rest of the ingredients for the croquette mix. This is the best stage to do a taste test and adjust seasonings.
Knead the croquette mix into a dough. Take a tablespoon of the dough and shape it with your hands into a cigar, a ball or a patty.
Place all the shaped croquettes on a tray, ideally lined with parchment paper.
Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs mixed with sesame seeds.
Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs and sesame seed mix, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also put them in the freezer directly at this point if you wish to fry them later.
Add any neutral oil to a pot so that it’s at least a couple inches deep and heat it over medium high heat. Fry the croquettes in oil for 3 to 4 minutes, or until golden brown on all sides.
To airfry, put the croquettes in an air fryer sprayed with oil and bake for 375°F-400°F (190°C-200°C) for 10-15 minutes until golden brown, flipping them halfway through if needed.
Serve with your favorite chutney or sauces.

Notes

Use leftover shredded chicken if you have any instead of boiling more.
You can use just one type of potato for this recipe as well.
Use any vegetables you have at hand. For this recipe, I prefer carrots, cabbage, bell peppers, cauliflower, and broccoli.
Use cornstarch or oatmeal instead of breadcrumbs in the croquette mixture if you need a substitute.
The croquettes last for upto 3 months in the freezer.

Nutrition