Chicken Potato Croquettes

by admin

Ingredients:

  • Rafhan corn oil 2 tbs
  •  Pyaz (Onion) chopped 1 medium
  •  Chicken boiled & shredded 350g
  •  Lal mirch (Red chili) crushed ½ tbs
  •  Lehsan powder (Garlic powder) 1 tsp
  •  Italian seasoning 1 tsp
  •  Maida (All-purpose flour) 2 tbs
  •  Doodh (Milk) ½ Cup
  •  Anday (Eggs) 2
  •  Aloo (Potatoes) boiled ½ kg
  •  Anday ki zardi (Egg yolks) 2
  •  Makhan (Butter) 2 tbs (room temperature)
  •  Kali mirch (Black pepper) crushed ½ tbs
  •  Namak (Salt) ½ tbs or to taste
  •  Hara dhania (Fresh coriander) chopped 2 tbs
  •  Cheddar cheese grated ½ cup
  •  Mozzarella cheese grated ½ cup
  •  Maida (All-purpose flour) sifted 1 Cup or as required
  •  Bread crumbs 1 Cup or as required
  •  Rafhan corn oil for frying

Directions:

  • In a wok,add corn oil,onion & fry until light golden.
  • Add boiled & shredded chicken & mix well.
  • Add red chilli crushed,garlic powder,italian seasoning & mix well.
  • Add all-purpose flour,mix well & cook for 2 minutes.
  • Add milk,mix well & cook until dries up (2-3 minutes) & let it cool down.
  • Remove egg yolks from eggs & set aside for later use.
  • In a bowl,add boiled potatoes & mash well with the help of masher.
  • Add reserved egg yolks,butter,black pepper crushed,salt,fresh coriander & mix well.
  • Now add cooked chicken mixture,cheddar cheese,mozzarella cheese and mix until well combined.
  • Grease hands with oil,take a mixture (45g) and make croquettes of equal sizes (Makes 25) & freeze for 1 hour.
  • In a bowl,add reserved egg white and whisk well.
  • Now coat croquettes in all-purpose flour then dip into beaten egg whites and coat in breadcrumbs.
  • In a wok,add rafhan corn oil,heat it and fry croquettes on medium low flame until golden brown.
  • Can be stored in freezer for up to 1 month. 

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