Smoked chicken, sun-dried tomato and basil croquettes
This smoked chicken, sun-dried tomato and basil croquette recipe is perfect when you’re entertaining. These irresistible savouries can be prepared completely ahead, so, close to serving, all you'll need to do is fry them.
Serves: 40
Ingredients:
- 100g flour
- 3 eggs, lightly beaten
- 1 cup dry white breadcrumbs
- ½ cup panko breadcrumbs
- Oil for deep-frying
- Basil pesto, to serve
- Micro-greens for garnish, to serve
Filling
- 1 small onion, finely chopped
- 90g butter
- 90g flour
- 1 cup milk
- ¾ cup chicken stock
- 80g sun-dried tomatoes, finely chopped
- ½ cup basil leaves, finely chopped
- 120g smoked chicken, finely chopped
Method:
1. To make the filling, cook onion in butter in a large saucepan over low heat until translucent.
2. Increase heat to medium and add flour. Stir until cooked, about 1 minute.
3. Gradually add milk and stock, stirring constantly until mixture boils and becomes very thick.
4. Add sun-dried tomatoes, basil and chicken and season to taste. Transfer to a shallow dish, cool and chill for several hours.
5. To make the croquettes, place flour, egg and combined breadcrumbs in 3 separate bowls.
6. Scoop tablespoonfuls of chilled filling and form into small croquette shapes.
7. Dust in flour, coat with egg then with breadcrumbs.
8. Place on a lined baking tray and chill at least 30 minutes or until ready to fry.
9. Fry croquettes in batches in a deep fryer, or in a deep pan with about 5cm of oil, for about 3 minutes or until golden. Drain on crumpled paper towels.
10. Serve hot or at room temperature, topped with a little dollop of pesto and micro-greens.
First appeared on Stuff.co.nz.
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