I was catering a small event a few weeks back and looking through my books for something different. I found one for croquettes. Some of the guests don’t eat beef so I used Chicken. For this event, I roasted a chicken – the host likes the taste of lemon, so a lemon thyme recipe worked well. The variations for the body of the recipe are endless – from fish to beef, as are the names applied to the end product – cakes to patties. You can also use left over cooked meat/fish (that is already seasoned to perfection from last nights dinner) add a few extra ingredients if you wish, and either bake or fry the end product. There are also options with or without egg, bread crumbs, potato etc. for those with allergies. There’s a picture called Chicken Sliders on my Home page as well as in the Gallery section under Hors d’Oeuvres.
This is a richer version of what I typically make but for a catered event it works. You don’t eat this everyday and it is small quantities you are consuming. I’ve also done these baked rather than fried more recently with equally good results – it’s another recipe and I will post it another time. These are great as a snack (make them smaller) for a cocktail reception or you can make them larger and serve as an appetizer/lunch or combine with a side for dinner. As always – enjoy!
Makes about 30 croquettes
Ingredients
4 tblsp/1/2 stick butter
½ Spanish onion, finely chopped (about ½ cup – the key here is finely chopped)
1 cups all-purpose flour, divided (1/2 and 1/2 division plus more as needed)
1 cup whole milk
6 ounces roasted chicken, cooled and shredded (about 2 cups)
2 Thai chilies – chopped fine
Salt and freshly ground pepper
1 pinch nutmeg
2 large eggs, beaten
1¼ cup breadcrumbs or panko (clear choice here is panko)
Extra-virgin olive oil, for frying (I didn’t deep fry but did fry the croquettes in olive oil)
Directions
1. In a large skillet, melt the butter over medium heat. Add the onion and chili and cook until translucent, about 5 minutes. Add 1/2 cup of flour and stir to blend well. Cook the mixture, stirring frequently, until the flour begins to turn golden and smell toasty, about 5 to 7 minutes. Add the milk in a slow steady stream, whisking continuously. This will thicken it’s basically a béchamel sauce, but you want it thicker.
2. Add the chicken and taste, season and taste with salt, pepper and nutmeg. Stir to combine and cook until the mixture is warmed through and thickens up slightly more, about 2 minutes. Adjust seasoning if needed. Transfer the pan to a wire rack and let the filling cool to room temperature, about 30 minutes – this will also thicken the sauce. TST.
3. Take a rounded tablespoon of the cooled filling, make a ball then flatten it out into a patty shape. Dredge in the remaining ½ cup flour, then in the eggs and then in the breadcrumbs. Repeat with the remaining filling.
4. Working in batches, pan fry the croquettes until golden brown on one side, flip it over and do the same. Drain on paper towels – remember, when making anything like this, always make one, fry and taste, adjust the seasoning if needed, then form and fry the rest. Transfer to a prepared baking sheet and place in the oven to keep warm until ready to serve.
I served this with a lemon aioli. The picture on my site shows open faced sliders with a Chive yoghurt sauce.