Ingredients
Chicken base:
- Chicken breast (chopped or ground)
- Boiled potatoes (crushed into a puree to serve as a binder)
Aromatics & Seasoning:
- Onions (finely chopped)
- Garlic and ginger
- Green peppers
- Spices: Salt, black pepper and stock cubes (Maggi/Jumbo)
- Fresh herbs (like parsley)
For the coating (breading):
- Flour all purpose
- Beaten eggs
- Breadcrumbs
Cooking:
- Oil for frying
Preparation Steps
1. Prepare the mixture
- Start by finely chopping or grinding the chicken breast.
- Saute onions, garlic and ginger in a pan until fragrant.
- In a large bowl, mix the ground chicken with the mashed potatoes, sautéed aromatics, chopped peppers and fresh herbs.
- Season generously with salt, pepper and broth so that the base is very tasty.
2. Shape the croquettes
- Take a small portion of the mixture and roll it between your hands to form a ball or cylinder.
- Repeat the operation until the mixture is used up.
3. The breading process
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Roll each chicken ball first in the flour, then dip it in the beaten eggs, and finally coat it carefully with breadcrumbs.
4. Frying
- Heat a generous amount of oil in a deep frying pan or deep fryer.
- Fry the croquettes in batches until they are a deep golden brown and nice and crispy on the outside.
- Place them on absorbent paper to drain excess oil before serving.
5. Service
- These croquettes are ideally eaten hot, often accompanied by a sauce or a fresh salad.