4 nov

Chicken Croquettes

Mrs Chas Moss, Yathella Branch

MAKES 10

25 g butter

25 g plain flour

150 ml milk

2 tablespoons pouring cream

1 tablespoon dijon mustard

200 g cooked chicken, finely chopped

60 g ham, finely chopped

2 tablespoons chopped parsley

plain flour, for coating

2 eggs, well beaten

60 g (1 cup) dried breadcrumbs

oil, for deep-frying

Melt the butter in a small saucepan, add the flour and stir until smooth. Whisking constantly to prevent lumps forming, gradually add the milk, bringing to a simmer between additions. Cook, whisking, for 1–2 minutes, or until the mixture is very thick and smooth. Remove from the heat.

Add the cream and mustard to the pan, whisking until smooth. Cool to room temperature.

Add the chicken, ham, parsley and salt and pepper to taste. Refrigerate for several hours, or until firm.

Divide the mixture into 10 even-sized portions. Roll each into a log about 9 cm long.

Place the flour for coating in a bowl, the eggs in another bowl and the crumbs in another. Dip each log into the flour, shaking off any excess. Working with one at a time, dip the croquettes into the egg, draining off the excess, then coat in the crumbs, pressing so the crumbs adhere well.

Heat the oil in a large saucepan or a deep fryer to 170°C, or until a cube of bread turns golden in 20 seconds.

Deep-fry the croquettes, in batches, for 5 minutes, or until deep golden. Drain well then place the croquettes on paper towelsto drain excess oil.

Serve croquettes immediately.