Ingredients
Chicken Croquettes (like Mama makes)
Mixture
- 250 g cooked chicken, Cut into rough pieces
- 50 g olive oil
- 1 brown onion
- 170 g plain flour
- 600 g Milk, (Whole or skim)
- 2 tbsp Vegetable stock paste
- white ground pepper, (To taste)
- salt, (To taste)
To fry
- 2 eggs
- Fine breadcrumbs, (I make my own)
- olive oil, (Sufficient to cover croquettes)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- This is how I (or should I say my mum) use my left over roasted chicken;
Place chicken pieces into mixing bowl and chop
"Counter-clockwise operation" 3 sec /sp.. 5, empty into a bowl & set aside - Place onion into mixing bowl and chop 3 sec/ speed 5
add oil and cook 5 min / Varoma / speed 3 - Add the flour, cook 3 min/ 100dg/speed 2
- Add the milk, VSP, salt & pepper to taste, mix 10sec/speed 6. Then cook 7 to 9min/Varoma/ "Counter-clockwise operation" speed 4. (You will hear the sound change to a thicker mixture, it's then ready)
NOTE. In the last 2 minutes add the reserved chicken through the lid opening - Pour into a flat tray (Pyrex dish) and spread out, glad wrap on top straight away to stop it from forming a skin & let it cool before placing it in the fridge overnight....the dough needs to be very cold before shaping.
- Whisk a couple of eggs into a shallow bowl (you might need another, see how you go). Place breadcrumbs into a shallow container & have a clean plate ready to place your croquettes in.
- using a spoon scoop sufficient mixture onto your hands to shape it into the size you want (approx. 5 cm long). If mixture is too sticky wet hands with water & vinegar.
- Coat the croquette in egg and then roll into the crumbs, repeat until they are all done
- Heat oil in a large frying pan (sufficient to cover the croquettes), over a medium-high heat, fry them until they are golden brown, rolling them over carefully not to break them (they are very fragile).
- Scoop them out with slotted spoon and place on plate (I put paper towel on plate to absorb excess oil)
To make mixture
Making the croquettes
Tip
If you don't want to cook all the croquettes, you can freeze uncooked croquettes. When you're ready to cook them, take them out of the freezer & cook straight away (do not let them thaw out)
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This is great way to use up left over BBQ chicken.
I always roll the croquettes in a bowl of flour before putting them in the egg and breadcrumbs because the egg adheres better and the result is much crisper breadcrumb coating.
I also suggest 300-400ml of oil is usually enough.
I also like to saute the onions for longer, say 8 minutes at 120 degrees.
You can substitute the chicken for alternatives such as ham or porcini mushrooms. My favourite is to substitute say a one third of the chicken for prosciutto chopped on turbo / 0.5 seconds / 5 times, at the outset of the recipe.
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