Chicken Croquettes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp butter2 Tbsp flour 1/2 cup nonfat milk 1/2 teaspoon salt 1/8 teaspoon pepper 2 Tbsp EACH minced onion and celery 8 oz cooked chicken breast, about 1 heaping cup (leftover chicken is great for this)1 egg, mixed with 1/2 tablespoon water 3 Tbsp whole wheat flour 2 Tbsp wheat germ mixed with 2 Tbsp bread crumbs (or panko)
First you make a thick white sauce. Get out a samll saucepan and melt the butter in it, over medium heat. Stir in the flour with a whisk. Keep stirring the flour until all of the lumps are gone, and the fat totally absorbs the flour. Slowly whisk in the milk. Stir it until it is smooth. Add the salt and pepper. Cook and stir the sauce over medium heat until it comes to a full rolling boil. Boil for one full minute. Remove it from the stove, and stir in the minced celery, onion and chopped cooked chicken or turkey. Put it into the fridge. Let it cool until it is very stiff, at least several hours.
When the mixture is cold and firm, you can start making the croquettes. Using 1/4-cup of the mixture for each one, form a patty, about 1/2-inch thick. You should have enough of the chicken mixture to make 4 patties. Lay them on a plate and prepare the breading procedure.
Get out 3 bowls. Put the 3 Tbsp whole wheat flour in one bowl, the egg beaten with the water in the next bowl, and finally the wheat germ/bread crumb mixture in the last bowl.
Lay a patty into the flour first, then into the egg, and lastly into the dry bread crumbs. Coat the croquettes the best you can, but don't worry too much about them being perfect. As each croquette is finished, lay it on another plate or platter, or cookie sheet. When they are all coated, chill them again for about an hour.
To cook these, you have several options. They can be deep-fried or pan-fried in a well oiled skillet until they are golden brown. Or they can be BAKED at 400 degrees for about 25 minutes. They have to be turned over after about 15 minutes, so that both sides form a nice crispy crust. Serve with ranch dressing, honey mustard or just plain ketchup. Makes 4 large croquettes, or 8 small ones.
When the mixture is cold and firm, you can start making the croquettes. Using 1/4-cup of the mixture for each one, form a patty, about 1/2-inch thick. You should have enough of the chicken mixture to make 4 patties. Lay them on a plate and prepare the breading procedure.
Get out 3 bowls. Put the 3 Tbsp whole wheat flour in one bowl, the egg beaten with the water in the next bowl, and finally the wheat germ/bread crumb mixture in the last bowl.
Lay a patty into the flour first, then into the egg, and lastly into the dry bread crumbs. Coat the croquettes the best you can, but don't worry too much about them being perfect. As each croquette is finished, lay it on another plate or platter, or cookie sheet. When they are all coated, chill them again for about an hour.
To cook these, you have several options. They can be deep-fried or pan-fried in a well oiled skillet until they are golden brown. Or they can be BAKED at 400 degrees for about 25 minutes. They have to be turned over after about 15 minutes, so that both sides form a nice crispy crust. Serve with ranch dressing, honey mustard or just plain ketchup. Makes 4 large croquettes, or 8 small ones.
Nutritional Info Amount Per Serving
- Calories: 208.3
- Total Fat: 8.5 g
- Cholesterol: 95.3 mg
- Sodium: 417.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.6 g
- Protein: 18.6 g
Member Reviews
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LEAN-N-LEXY
This looks just the HBHousewife recipe I tried a while back. Thanks for posting it. The nutrition profile is really pretty good. I think I made ours without celery (one of the things I don't buy often because of it being on the top foods one should buy organic) that probably even reduced the sodium. - 7/17/10