Chicken and Potato Croquettes

Ingredients

• 1 lb boneless, skinless chicken breast (Boiled and shredded)
• 4 large potatoes (Boiled and shredded; high-starch varieties such as Russet or Idaho are recommended)
• 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 (Source specifies 2–3; finely chopped. Adjust to desired spiciness.)
• 1 tbsp fresh parsley (Chopped)
• oil (For frying; lightly spray croquettes with cooking oil if air-frying)
• 1 cup bread crumbs (For coating)
• 0.5 cup all-purpose flour (For coating slurry)
• 0.333 cup water (For the thick flour slurry)

Steps

1. 1

   Boil the large potatoes for 15–20 minutes. Test them with a fork or knife; it should slide in easily. Drain the potatoes, let them cool slightly, and shred them.

2. 2

   In a large bowl, combine the shredded potatoes, shredded boiled chicken, boiled diced carrots, chopped Serrano peppers, chopped bell pepper, egg, cornstarch, salt, black pepper, garlic powder, onion powder, chicken powder, fresh parsley, and shredded mozzarella.

3. 3

   Mix the filling thoroughly until all ingredients are well combined and the mixture is sticky.

4. 4

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

5. 5

   Place the bread crumbs in another bowl.

6. 6

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

7. 7

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

8. 8

   For freezing, place the coated croquettes into the freezer for later use. They can be frozen for up to 2 months.

9. 9

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

10. 10

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

11. 11

    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 gives alternative cooking methods: freeze for later, pan-fry, or air-fry. For pan-frying, the amount of oil is not specified. Adjust the Serrano peppers for desired heat, and experiment with different cheese combinations.

Nutrition per serving

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