Chicken and Potato Croquettes

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 (Finely chopped; use 2–3 peppers according to desired spiciness)
• 1 tbsp fresh parsley (Chopped)
• oil (For frying; use cooking oil spray for air frying)
• 1 cup bread crumbs (For coating)
• 0.5 cup all-purpose flour (For coating slurry)
• 0.333 cup water (Mix with flour to make a thick slurry)

Steps

1. 1

   Boil the chicken breast, then shred it. Boil the potatoes until a knife glides in easily without overcooking them; let them cool completely before shredding. Dice and boil the carrots, and prepare the remaining vegetables and cheese as listed.

2. 2

   In a large bowl, combine the shredded potatoes, shredded chicken, boiled carrots, chopped Serrano peppers, chopped bell pepper, egg, cornstarch, salt, black pepper, garlic powder, onion powder, chicken powder, chopped parsley, and shredded mozzarella. Mix until the mixture is well combined and sticky.

3. 3

   In a separate bowl, mix the all-purpose flour and water to form a thick paste or slurry.

4. 4

   Place the bread crumbs in another bowl.

5. 5

   Shape the potato-and-chicken mixture into round croquettes.

6. 6

   Coat each croquette first in the flour slurry, then in the bread crumbs, covering the outside evenly.

7. 7

   For later use, freeze the coated croquettes. They can be frozen for up to 2 months.

8. 8

   For pan-frying, heat oil in a pan. Once the oil is hot, reduce the heat to medium.

9. 9

   Add the croquettes to the hot oil without overcrowding the pan. Fry for 2–3 minutes, flipping them to brown the sides, until golden brown and crispy.

10. 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 both pan-frying and air-frying methods; choose one. The quantity of frying oil is not specified. The source says to adjust the Serrano peppers for spiciness and that different cheese combinations may be used. It does not specify a thawing method for frozen croquettes.

Nutrition per serving

• snack
• appetizer
• chicken
• crispy
• pan-fried
• air-fried
• freezer-friendly