Croquettes Two Ways
Ingredients
CHICKEN CROQUETTES
250g cold mashed potato
25g broccoli
75g cooked chicken, diced
3 spring onions, sliced
25g parmesan, grated
30g panko breadcrumbs
1 tsp Dijon mustard
VEGETABLE CROQUETTES
2 tsp sunflower oil
1 onion, finely chopped
½ red pepper, diced
50g carrot, grated
60g mushrooms, chopped
250g cold mashed potatoes
1 clove garlic, crushed
30g parmesan, grated
A few drops Worcestershire sauce
30g Panko breadcrumbs
Method
Chicken Croquettes
1. Preheat the oven to 200C.
2. Steam the broccoli for 3 minutes, Drain, refresh and roughly chop.
4. Measure the potato, broccoli, chicken, spring onions, cheese, mustard and 10g of Panko breadcrumbs into a bowl. Season and shape into 8 croquettes.
5. Roll in the remaining breadcrumbs.
6. Bake in the oven for 20 minutes until golden brown. I have used the Zanussi oven with Air-fry Technology to ensure maximum crispiness without frying, but the recipe would work fine in whichever oven you have at home.
MAKES 8 CROQUETTES
Vegetable Croquettes
1. Preheat the oven to 200C.
2. Heat the oil in a frying pan, Add the onion, pepper, carrot and mushrooms. Fry over a medium heat for 5 minutes until soft. Leave to cool for 5 minutes until soft, Leave to cool. Add the garlic.
3. Measure the potato, parmesan, cold vegetables, Worcestershire sauce and 10g of panko breadcrumbs into a bowl. Mix well and shape into 8 croquettes. Roll the croquettes in the remaining breadcrumbs.
4. Bake in the oven for 20 minutes until golden brown. I have used the Zanussi oven with Air-fry Technology to ensure maximum crispiness without frying, but the recipe would work fine in whichever oven you have at home.
MAKES 8 CROQUETTES
