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- 2 tablespoons butter
- 2 ½ tablespoons all-purpose flour
- 1 teaspoons ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 2 cups chopped cooked chicken breast
- 1/4 cup chopped green pepper
- 1 tablespoon chopped parsley and thyme
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- Pinch of cayenne pepper
- 1 cup dry bread crumbs
- 1 cup flour
- 1 egg
- 2 tablespoons water
- Oil for deep-fat frying
Drizzle a table spoon of oil over chicken breast and cook in a preheated oven at 180°C for 10 minutes. Remove and cool.
2. In a large saucepan over medium heat, melt butter.
3. Add flour, mustard, thyme, salt and pepper. Stir until smooth.
4. Gradually add milk and bring to a boil. Cook and stir until thickened. Remove from the heat.
5. Add chicken, green pepper, parsley, onion, lemonjuice, paprika and cayenne. Refrigerate for one hour. Remove when it looks like its set and shape them into 6cm logs.
6. Place bread crumbs and flour in two different shallow dishes. In another dish, beat egg and water.
7. Roll logs in flour, then in egg mixture, then in bread crumbs.
8. Heat oil in a pan to 200 ° C and drop the chicken croquettes into hot oil. Fry until golden brown.
9. Drain on paper towels and serve hot.
Make sure the mixture is thick enough when you take it off the heat or all the croquettes will burst when fried in the hot oil.
Before putting the croquettes in egg, roll those in flour first. If they are not coated with flour evenly the egg won’t stick to them and so obviously the breadcrumbs wont.
You can serve croquettes with any dip you like. I like them with regular mayonnaise.
About the writer
Chef Aatir Dhadalla graduated in Culinary Arts Management in London where he learned the art of food and gastronomy from multi-awarded author and food expert David Foskett. Dhadalla has worked in restaurants in London, Spain and Bahrain before moving to Dubai where he is part of the team for progressive cuisine and molecular gastronomy at Melia Hotel Dubai.