Hugh Fearnley-Whittingstall shows how to make the most of chicken leftovers with these croquettes
Makes about 20 croquettes
1. Heat the milk in one small pan and melt the butter in another. Add the flour to the butter and stir to make a roux, then cook gently for a couple of minutes. Add the Milk, hot but not boiling, a little at a time to the roux, stirring vigorously to get a thick, smooth béchamel sauce. Allow to bubble gently for a couple of minutes, stirring all the time.
2. In a separate pan, sweat the onion and garlic in a little olive oil until soft, then add the chicken and stir for a few minutes. Add this mixture to the béchamel and leave to cool. Add the herbs, nutmeg and some seasoning and mix together well with a wooden spoon. Transfer the mixture to the fridge for an hour or two until completely cold and set firm.
3. Take spoonfuls of the cold mixture and roll them into balls with floured hands. Dip into the beaten egg, then roll in the breadcrumbs until thoroughly coated. Deep-fry in hot oil for 4-5 minutes, until nicely browned and crisp, or shallow-fry in about 1cm oil.
4. Serve the croquettes with a chive or garlic mayonnaise or a simple tomato sauce.
Watch classic River Cottage series for FREE on your PC with 4oD
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments