- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“The chicken croquettes with potato combine the softness of mashed potatoes with shredded chicken breast sautéed, parmesan cheese, and parsley, breaded and fried in hot oil. A homemade savory pastry that is golden, soft and very aromatic.”
What you need to know
- The mashed boiled potato puree provides the soft binder necessary to structure the shredded chicken without wheat.
- The grated parmesan cheese melted in the hot dough seasons and gives cohesion to the ingredients during shaping.
- Deep frying in a deep pot creates a golden and crispy crust while preserving the moist center.
Ingredients
Main
- 2 cups cooked and shredded chicken
- 2 cups of boiled and mashed potatoes
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup of chopped green onions
- 1/2 cup of grated Parmesan cheese
- 2 eggs
- 1 cup of breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
Principal
- In a pan, sauté the onion and garlic until golden.
- Add the shredded chicken and season with salt and pepper to taste. Cozinhe por 5 minutos.
- In a bowl, mix the sautéed chicken with the mashed potato, green onions, and parmesan cheese.
- Shape the mixture into croquettes, in the desired size.
- On one plate, beat the eggs and on another place the breadcrumbs.
- Dip each croquette first in the beaten egg and then in the breadcrumbs, covering well.
- Heat the oil in a deep pot until hot.
- Fry the croquettes in batches until golden and crispy.
- Remove the croquettes and place them on paper towels to absorb excess oil.
- Serve hot and enjoy!
Chef's tips
- Cook the potatoes with the skin on and peel while still hot to prevent them from accumulating excessive water during cooking.
- Shred the chicken into very short strands so that it mixes homogeneously with the mashed potatoes in the bowl.
- Fry small portions at a time so as not to lower the oil temperature and prevent the croquettes from cracking.
Variations
- Add 1 tablespoon of culinary requeijão to the mashed potatoes to give extra creamy filling.
- Add 1 teaspoon of sweet paprika and lemon zest to the chicken saute for a citrus aroma.
- Bake the breaded croquettes in an air fryer preheated to 190°C for 12 minutes, spraying with a little olive oil.
Substitutions
- The white potato can be substituted for mashed mandioquinha (batata-baroa) in the same measurement of 2 cups.
- Parmesan cheese can be swapped for finely grated semi-cured cheese or processed cheese.
- The regular breadcrumbs can be substituted with panko breadcrumbs for an even crispier crust.
How to store
Store the fried croquettes in an airtight container in the refrigerator lined with paper towels for up to 3 days. To restore the original crunchiness, reheat in a preheated oven at 180°C for 8 minutes, avoiding the microwave oven.
Can it be frozen?
Freeze the already shaped and breaded croquettes before frying for up to 90 days in the freezer in sealed packaging. To fry, immerse the croquettes while still frozen in hot oil at 170°C for 5 minutes until evenly golden.
What to serve with
Pairs very well with homemade tartar sauce, herb-seasoned mayonnaise, barbecue sauce, and lemon slices. To accompany, bet on a very cold pilsner beer, cashew juice, or flavored water.
Frequently asked questions
Can I use leftover Sunday roast chicken?
Yes, shredding leftover roast chicken results in extremely aromatic croquettes due to the previous seasonings.
The dough became soft after mixing the chicken, what to do?
Add 2 tablespoons of grated Parmesan cheese or breadcrumbs and leave for 15 minutes in the refrigerator.
How to prevent the potato croquette from falling apart in the pan?
Make sure the potato was mashed very dry and pass it twice through the beaten egg and breadcrumbs.
What is the ideal croquette size for parties?
Shape small 20g portions for party snacks or larger 50g cylinders for pub snacks.
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