Servings : Makes 20-25
These croquettes are easy to make and super flavourful!
- 1/2 kg white potatoes, boiled, peeled and mashed
- 1/2 cup boiled and shredded chicken (boil with 1 tsp. garlic/ginger paste and salt)
- 1 capsicum, chopped very finely (you can use a combination of colors if you like)
- 1 small onion, chopped finely
- 1 carrot, grated
- 1 tbsp. oil or butter
- 2 tbsp. chopped coriander
- 1-2 green chillies, chopped
- salt to taste
- juice of 1 lemon (or to taste)
- 1 tsp. black pepper
- 1 tsp. chilli powder
Heat the oil, then add the onions, capsicum and carrot. Cook them down for just a couple of minutes to slightly soften them. Then add them to the mashed potatoes, add the green chillies, salt, lemon, chilli powder, black pepper, chopped coriander and the shredded chicken. Mash together and adjust the spices n salt to your taste.
Shape the croquettes, cover and refrigerate them for at least half an hour, or several hours preferably if possible.
When ready to fry, beat one egg with a tsp. of water. Put some breadcrumbs in another plate. Dip the croquettes in the egg then roll one at a time in the breadcrumbs until well coated. Fry on medium heat until golden and crispy. You can shallow fry if you like, but I prefer deep frying these to get an even perfect colouring.
Serve with chutney of your choice and enjoy! 🙂
Plz answer my question as
Plz answer my question as soon as possible
Can I skip the potato and add something else to make it easier to freeze. As you mentioned that potatoes release water when thawed.
W/Salaam, potatoes add to the
W/Salaam, potatoes add to the binding of the ingredients, you can use them just make sure not to thaw the croquettes before frying. Fry them straight from the freezer into the hot oil.
I came across your website
I came across your website some months ago and remembered it and came back last week and collected a bunch of recipes because they look easy and tasty. This was the first one I tried and it was a big hit especially with my mil. I look forward to making more of your recipes in the next few weeks. Thanks!