Imported from Instagram

Chicken and Potato Croquettes

Name: Chicken and Potato Croquettes
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings
Cuisine: Other
Ingredients: 4 large potatoes (peeled, boiled, and mashed); 1 lb boneless chicken breast (boiled in salt water and shredded); 1 cup mixed bell peppers (diced); 0.5 cup green onion (diced); 2 medium carrots (diced and boiled); 1.5 cup mozzarella cheese (shredded); 2 eggs; 4 tbsp cornstarch; salt (to taste; also used in the water for boiling the chicken); 1 tbsp chicken bouillon powder; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp black pepper powder; 1 tsp smoked paprika powder; 1 tsp red chili flakes; oil (for frying); 5 tbsp all-purpose flour (for the coating slurry); 0.5 cup water (use less or more as needed to make a thick slurry); 1 cup panko breadcrumbs (for coating)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, golden croquettes filled with mashed potatoes, shredded chicken, vegetables, mozzarella, and savory spices. Each croquette is coated in a flour slurry and panko breadcrumbs before frying.

8 servings60 minOther

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Ingredients

4 large potatoes (peeled, boiled, and mashed)
1 lb boneless chicken breast (boiled in salt water and shredded)
1 cup mixed bell peppers (diced)
0.5 cup green onion (diced)
2 medium carrots (diced and boiled)
1.5 cup mozzarella cheese (shredded)
2 eggs
4 tbsp cornstarch
salt (to taste; also used in the water for boiling the chicken)
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tsp onion powder
1 tsp black pepper powder
1 tsp smoked paprika powder
1 tsp red chili flakes
oil (for frying)
5 tbsp all-purpose flour (for the coating slurry)
0.5 cup water (use less or more as needed to make a thick slurry)
1 cup panko breadcrumbs (for coating)

Steps

1
Boil the peeled potatoes, then mash them. Boil the chicken breast in salted water, then shred it. Dice and boil the carrots, dice the bell peppers, and dice the green onion.
2
In a large bowl, combine the mashed potatoes, shredded chicken, diced bell peppers, boiled carrots, and diced green onions.
3
Season the mixture with salt, black pepper powder, smoked paprika powder, garlic powder, onion powder, chicken bouillon powder, and red chili flakes.
4
Add the cornstarch and crack in the eggs.
5
Add the shredded mozzarella cheese and mix everything thoroughly until the ingredients and seasonings are evenly distributed.
6
Shape the mixture into round croquettes and lay them flat on a clean surface.
7
In a separate bowl, whisk together the all-purpose flour and water until a thick slurry forms. Adjust the amount of water as needed to reach the stated consistency.
8
Place the panko breadcrumbs in another bowl.
9
Dip each croquette into the flour slurry, then coat it with the panko breadcrumbs.
10
Heat the frying oil to 350°F (175°C).
11
Fry the coated croquettes in batches for 3 to 4 minutes, or until golden brown and crispy.
12
Serve the croquettes with your favorite sauce.

Notes

The source does not specify the number or size of croquettes, the type or quantity of frying oil, or a particular dipping sauce. Fry in batches as stated so the oil temperature remains steady.