These chicken croquettes, are very tasty and a nice snack whenever you feel peckish . They can also be had for lunch with some chips and a nice, fresh Greek salad. Furthermore they are easy on the family budget. You can use the bits of the chicken you are keeping in the freezer, after you picked clean the bones you boiled to make chicken stock (see The Art of Freezing), Nothing goes to waste and you have a very nice meal. Otherwise you can boil a breast or a chicken leg and cut up the meat in small pieces.



250 gr. chicken pieces
2 boiled potatoes medium
1 carrot grated
1 zucchini grated
2 tablespoonfuls parsley finely chopped
2 tablespoonfuls chives finely chopped
½ teaspoon tarragon
2 – 3 drops Tabasco sauce
2 eggs
Salt, pepper
Bread crumbs
Oil for frying



Mash the potatoes, and place them in a bowl together with the chicken pieces, grated carrot, grated zucchini, parsley, chives, tarragon, 1 egg, Tabasco sauce, salt and pepper. Mix the ingredients thoroughly. Put the bowl in the fridge for about one hour.

Put flour on one plate. Lightly beat the other egg with 2 – 3 tablespoonfuls water in a deep dish. Put the bread crumbs on another plate.

Take spoonfuls of the chicken mixture and drop them on the flour. Flour the croquettes on all sides and then drop them one by one in the egg. Turn each croquette over until it is covered with egg. Last, put the croquette on the bread crumbs and roll it until it is completely covered. Place the croquettes on a platter and place them in the fridge for about an hour.

Use a medium to small sized frying pan, so that you don’t fry too many croquettes simultaneously. Put some oil in the pan (about one finger) and heat it. Turn the heat down to medium and put the croquettes in the hot oil. The oil mustn’t get too hot because the bread crumbs burn easily. If there are too many breadcrumbs on the bottom of the pan, throw out the oil, clean the pan with a piece of absorbent paper, and add fresh oil.

If on the other hand you don’t wish to fry them, you can lightly oil a baking pan, put the croquettes the one next to the other and bake at 180oC, until they are golden brown, about 10 minutes on each side.

If you make a larger batch, you can keep the surplus in the freezer in polythene bags.

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