Chicken Croquettes

During the winter months, we often have chicken noodle soup.  It is at the top of the list of comfort foods in my family. It is also grandma’s no. 1 medicine for treating the cold or the flu. What if we have a sizeable amount of cooked chicken left over?  There is the chicken salad option.  But there are quite a few other options out there that can transform cooked chicken into a fine everyday meal, a snazzy appetizer or even an elegant main course.  In this case, I’m thinking of an appetizer or a special lunch dish.

These chicken croquettes can be served either warm or at room temperature, which make them a versatile appetizer. If served warm and with a dipping sauce, they could be a great dinner course as well.  I like them with a honey-mustard sauce, but this combination may not be to everyone’s liking—as my family unabashedly pointed out after a taste-test.

When preparing the chicken mixture, watch out so you don’t add too much of the breadcrumbs, as I made the mistake of doing once.

Taste the mixture before you add in the eggs to make sure you’re happy with it.   When browning the croquettes, keep your eyes on them so they don’t burn!

Other than that, they are really easy to make and a nice way of using up left-over cooked chicken.

Print Recipe
Chicken Croquettes
2016 © HollyTrail.com
Cuisine American
Servings
2 inch cakes
Ingredients
  • 2 medium onions
  • 3 cups cooked chicken, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme or marjoram
  • salt and pepper to taste
  • 1 1/2 cups fine bread crumbs, divided
  • 2 large eggs slightly beaten with a fork
  • olive oil for frying
Cuisine American
Servings
2 inch cakes
Ingredients
  • 2 medium onions
  • 3 cups cooked chicken, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme or marjoram
  • salt and pepper to taste
  • 1 1/2 cups fine bread crumbs, divided
  • 2 large eggs slightly beaten with a fork
  • olive oil for frying
Instructions
  1. Chop onions and sautée in olive oil until transparent, about 5-8 minutes.
  2. In a large bowl, combine chicken, sautéed onions, parsley, mustard, thyme, salt, and pepper. Taste and adjust seasonings if necessary.
  3. Mix in ¾ cup of the bread crumbs. Mix in the eggs.
  4. With an ice cream scoop or your hands, form 2 inch patties.
  5. Heat some olive oil in a large skillet over medium to medium-high heat. Dredge patties in the remaining bread crumbs.
  6. Fry patties until browned on both sides, about 2 minutes per side. Cover and reduce heat to medium low.
  7. Cook until heated through, about 10 minutes. Serve warm or at room temperature.
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