Roast Chicken Croquettes With Spicy Tomato Chutney
These crispy chicken croquettes are a delightful combination of creamy mashed potatoes and flavorful roast chicken, coated in crunchy breadcrumbs and fried to golden perfection. Served alongside a tangy tomato chutney with a hint of sweetness and spice, these croquettes make for a delicious appetizer or snack that is sure to impress your family and friends. Enjoy the crispy exterior and tender, savory filling of these croquettes paired with the zesty kick of the tomato chutney for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz floury potatoes
- 3 free-range eggs
- 30g/1oz unsalted butter
- 5-6 tarragon
- ½ lemon
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 200g/7oz leftover roast chicken
- 100g/3½oz breadcrumbs
- 100g/3½oz flour
- , for deep frying vegetable oil
- , for frying olive oil
- 3 shallots
- 2 garlic
- 2 tbsp sugar
- 1 tsp fennel seeds
- good pinch dried chilli
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 50ml/2fl oz red wine vinegar
- 8-12 soft tomatoes
Instructions
- For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.
- Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.
- Add the leftover chicken and combine.
- Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.
- Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.
- For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)
- To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.
- Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.
- For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened.
- Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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