Chicken Croquetas with Piquillo Pepper Mayo

Crispy breadcrumbed chicken cylinders served with a piquant homemade pepper mayonnaise and fresh watercress garnish.

Chicken Appetiser Fried Spanish Party Food

Estimated Nutrition

Calories

920.1

kcal / serving

3680.4 kcal total

Carbs

40.7g

per serving

162.8 g total

Fat

71.4g

per serving

285.6 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tbsp

Dairy

500

piece

Free-range, beaten

piece

Egg Yolks

Free-range

GrainsCereals

200

Plain Flour

For the sauce

Breadcrumbs

Fresh

Plain Flour

For coating

Panko Japanese Breadcrumbs

Meat

150

Chicken

Cooked and chopped

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

bunch

Tarragon

Leaves picked and chopped

Almonds

Ground

tbsp

Parsley

Flatleaf, roughly chopped

OilsFats

Rapeseed Oil

For deep frying

100

Rapeseed Oil

For the mayonnaise

Vegetables

bunch

Watercress

To garnish

Piquillo Peppers

Roughly chopped

Method

Melt butter in a large saucepan, whisk in flour for 3 minutes, then gradually add milk to make a thick sauce.

Season with salt and pepper, stir in fresh breadcrumbs, chicken, and tarragon, then chill in the fridge for 4 hours.

Shape the mixture into 7cm cylinders.

Coat each cylinder in flour, then beaten egg, and finally a mix of panko breadcrumbs and ground almonds.

Preheat rapeseed oil in a deep-fat fryer to 170°C.

Fry croquetas in batches until golden-brown and drain on kitchen paper.

Whisk egg yolks with mustard, then slowly whisk in oil to create mayonnaise.

Stir in vinegar, piquillo peppers, and parsley, then season.

Serve croquetas with watercress and the pepper mayonnaise.