Chicken and Potato Croquettes

Ingredients

• 1 lb boneless, skinless chicken breast (Boiled and shredded)
• 4 large potatoes (Boiled until a knife glides in easily, but not overcooked; 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; adjust to desired spiciness)
• 1 tbsp fresh parsley (Chopped)
• oil (For frying, or 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 chop the bell pepper, Serrano peppers, and parsley.

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, parsley, and shredded mozzarella.

3. 3

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

4. 4

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

5. 5

   Place the bread crumbs in another bowl for coating.

6. 6

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

7. 7

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

8. 8

   To freeze for later use, freeze the coated croquettes. They can be kept 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 without overcrowding the pan. Fry for 2–3 minutes, flipping them to brown both sides, until golden brown and crispy.

11. 11

    For air frying, lightly spray the coated croquettes with cooking oil. Air fry at 400°F (200°C) for 10 minutes, flipping halfway through.

Notes

The source provides alternative cooking methods but does not specify thawing instructions for frozen croquettes. Adjust the Serrano pepper quantity for desired spiciness. Different cheese combinations may be used.

Nutrition per serving

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