Croquetas with Chicken and Rosemary

These bite sized Croquetas with Chicken and Rosemary are great for sharing. While many people think they are made with potato, these ones are actually made out of a white sauce which is much easier! Easy and so tasty!

Ingredients

  • 550ml milk
  • 100g butter
  • 150g plain flour
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 3 egg yolks
  • 200g chopped cooked chicken
  • 100g panko
  • few sprigs rosemary chopped
  • 2 eggs
  • 75g flour
  • Vegetable oil, for deep-frying
  • Salt and freshly ground black pepper
Chicken fat mayo:
  • 3 egg yolks
  • 1 tbs Dijon mustard
  • ½ lemon juice
  • 25ml chicken fat
  • 100ml veg oil
  • Salt and pepper

Method

Put the butter into a pan, when foaming add the flour and then whisk in the milk. Cook gently on a very low heat for 3 minutes, stirring constantly. Add the chilli and pimento.

Remove the mixture from the heat and leave it to cool for a few minutes. Then beat in the egg yolks, stir in the chicken and rosemary and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into rounds and then coat in flour, egg and breadcrumbs.

To make the mayo, place the egg yolks and mustard into a mini food processor. Blitz and slowly add the chicken fat and veg oil, when thick season.

Heat the oil for deep-frying to 180C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the mayonnaise.

Ingredients

  • 550ml milk
  • 100g butter
  • 150g plain flour
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 3 egg yolks
  • 200g chopped cooked chicken
  • 100g panko
  • few sprigs rosemary chopped
  • 2 eggs
  • 75g flour
  • Vegetable oil, for deep-frying
  • Salt and freshly ground black pepper
Chicken fat mayo:
  • 3 egg yolks
  • 1 tbs Dijon mustard
  • ½ lemon juice
  • 25ml chicken fat
  • 100ml veg oil
  • Salt and pepper

Method

Put the butter into a pan, when foaming add the flour and then whisk in the milk. Cook gently on a very low heat for 3 minutes, stirring constantly. Add the chilli and pimento.

Remove the mixture from the heat and leave it to cool for a few minutes. Then beat in the egg yolks, stir in the chicken and rosemary and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into rounds and then coat in flour, egg and breadcrumbs.

To make the mayo, place the egg yolks and mustard into a mini food processor. Blitz and slowly add the chicken fat and veg oil, when thick season.

Heat the oil for deep-frying to 180C. Drop the croquetas into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve immediately with the mayonnaise.