Croquettes Two Ways

Ingredients

CHICKEN CROQUETTES

250g cold mashed potato

25g broccoli

75g cooked chicken, diced

3 spring onions, sliced

25g parmesan, grated

30g panko breadcrumbs

1 tsp Dijon mustard

 

VEGETABLE CROQUETTES

2 tsp sunflower oil

1 onion, finely chopped

½ red pepper, diced

50g carrot, grated

60g mushrooms, chopped

250g cold mashed potatoes

1 clove garlic, crushed

30g parmesan, grated

A few drops Worcestershire sauce

30g Panko breadcrumbs

Method

Chicken Croquettes

1. Preheat the oven to 200C.

2. Steam the broccoli for 3 minutes, Drain, refresh and roughly chop.

4. Measure the potato, broccoli, chicken, spring onions, cheese, mustard and 10g of Panko breadcrumbs into a bowl. Season and shape into 8 croquettes.

5. Roll in the remaining breadcrumbs.

6. Bake in the oven for 20 minutes until golden brown. I have used the Zanussi oven with Air-fry Technology to ensure maximum crispiness without frying, but the recipe would work fine in whichever oven you have at home.


MAKES 8 CROQUETTES

 

Vegetable Croquettes

1. Preheat the oven to 200C.

2. Heat the oil in a frying pan, Add the onion, pepper, carrot and mushrooms. Fry over a medium heat for 5 minutes until soft. Leave to cool for 5 minutes until soft, Leave to cool. Add the garlic.

3. Measure the potato, parmesan, cold vegetables, Worcestershire sauce and 10g of panko breadcrumbs into a bowl. Mix well and shape into 8 croquettes. Roll the croquettes in the remaining breadcrumbs.

4. Bake in the oven for 20 minutes until golden brown. I have used the Zanussi oven with Air-fry Technology to ensure maximum crispiness without frying, but the recipe would work fine in whichever oven you have at home.

MAKES 8 CROQUETTES