Imported from Instagram

Chicken and Potato Croquettes

Name: Chicken and Potato Croquettes
Prep time: 45 min
Cook time: 20 min
Total time: 65 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 chicken-boiling water); 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-fried croquettes made with mashed potatoes, shredded chicken, vegetables, mozzarella, and seasoned filling. Each croquette is dipped in a flour slurry and coated with panko breadcrumbs before frying.

8 servings65 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 chicken-boiling water)
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
Prepare the potatoes by peeling, boiling, and mashing them. Prepare the chicken by boiling the boneless chicken breast in salted water, then shredding it. Dice the bell peppers, green onions, and carrots; boil the diced carrots as stated in the source.
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, chicken bouillon powder, garlic powder, onion powder, black pepper powder, smoked paprika powder, and red chili flakes.
4
Add the cornstarch to the bowl.
5
Crack in the eggs and add the shredded mozzarella cheese.
6
Mix everything thoroughly until the ingredients and seasonings are evenly distributed throughout the croquette mixture.
7
Shape the mixture into round croquettes and lay them flat on a clean surface.
8
Make the wet batter in a separate bowl by whisking together the all-purpose flour and water until a thick slurry forms. Adjust the water slightly if needed to reach the stated thick consistency.
9
Place the panko breadcrumbs in another bowl.
10
Dip each croquette into the flour slurry, allowing it to be coated on all sides.
11
Transfer each slurry-coated croquette to the breadcrumbs and coat it evenly.
12
Heat the frying oil to 350°F (175°C).
13
Fry the coated croquettes in batches for 3 to 4 minutes, turning as needed, until they are golden brown and crispy.
14
Serve the croquettes with your favorite sauce.

Notes

The source does not specify the number or size of croquettes, the type or amount of frying oil, or a particular serving sauce. Oil quantity and salt quantity are therefore left unspecified.