Imported from Instagram

Chicken and Potato Croquettes

Name: Chicken and Potato Croquettes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 14 servings
Cuisine: Other
Ingredients: 1 lb boneless, skinless chicken breast (Boiled and shredded); 4 large potatoes (Boiled but not overcooked, until a knife glides in easily; cool completely before shredding); 0.5 cup carrots (Finely diced and boiled); 0.5 cup bell pepper (Finely chopped); 1 cup mozzarella cheese (Shredded); 1 large egg; 3 tbsp cornstarch; salt (To taste); 1 tbsp black pepper; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp chicken powder; 2 Serrano peppers (Use 2–3 peppers; finely chopped); 1 tbsp fresh parsley (Chopped); 1 cup bread crumbs (For coating); 0.5 cup all-purpose flour (For the coating slurry); 0.333 cup water (Mix with the flour to make a thick slurry); cooking oil (For frying, or for lightly spraying before air frying)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy croquettes made with shredded chicken, potatoes, vegetables, mozzarella, and warming spices. They can be pan-fried or air-fried, and the shaped croquettes can also be frozen for later.

14 servings45 minOther

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Ingredients

1 lb boneless, skinless chicken breast (Boiled and shredded)
4 large potatoes (Boiled but not overcooked, until a knife glides in easily; cool completely before shredding)
0.5 cup carrots (Finely diced and boiled)
0.5 cup bell pepper (Finely chopped)
1 cup mozzarella cheese (Shredded)
1 large egg
3 tbsp cornstarch
salt (To taste)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chicken powder
2 Serrano peppers (Use 2–3 peppers; finely chopped)
1 tbsp fresh parsley (Chopped)
1 cup bread crumbs (For coating)
0.5 cup all-purpose flour (For the coating slurry)
0.333 cup water (Mix with the flour to make a thick slurry)
cooking oil (For frying, or for lightly spraying before air frying)

Steps

1
Ensure the chicken is boiled and shredded, and the potatoes are boiled until a knife glides in easily. Let the potatoes cool completely before shredding. Prepare the boiled, diced carrots and the chopped bell pepper and Serrano peppers.
2
In a large bowl, combine the shredded potatoes, shredded chicken, carrots, Serrano peppers, bell pepper, egg, cornstarch, salt, black pepper, garlic powder, onion powder, chicken powder, fresh parsley, and shredded mozzarella. Mix until the mixture is well combined and sticky.
3
In a separate bowl, mix the all-purpose flour and water until they form a thick paste or slurry.
4
Place the bread crumbs in another bowl.
5
Shape the potato-and-chicken mixture into round croquettes.
6
Coat each croquette first in the flour mixture and then in the bread crumbs, covering the surface evenly.
7
If freezing for later use, freeze the coated croquettes. They can be frozen for up to 2 months.
8
For pan-frying, heat oil in a pan. Once the oil is hot, reduce the heat to medium.
9
Add the croquettes to the hot oil without overcrowding the pan. Fry for 2–3 minutes, flipping them to cook the sides, until golden brown and crispy.
10
For air frying, lightly spray the croquettes with cooking oil. Air-fry at 400°F (200°C) for 10 minutes, flipping halfway through.

Notes

The source provides pan-frying and air-frying options but does not specify the amount or type of oil for pan-frying. Adjust the Serrano peppers to taste. Different cheese combinations may be used. The source includes a standalone “Note” without additional content.