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Roast Chicken Croquettes with Spicy Tomato Chutney
Crunchy leftover chicken and potato croquettes served with a homemade spicy tomato chutney.
Chicken
Comfort Food
Potatoes
Leftovers
Fried
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
69.6
g
per serving
278.4 g total
Fat
35.6
g
per serving
142.2 g total
Protein
27.7
g
per serving
110.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
Flour
2
tbsp
Sugar
CondimentsSauces
50
ml
Red Wine Vinegar
Dairy
3
piece
Eggs
free-range
30
g
Unsalted Butter
Fruits
0.5
piece
Lemon
zest only
GrainsCereals
100
g
Breadcrumbs
Meat
200
g
Roast Chicken
leftover
NutsSeeds
6
piece
Tarragon Leaf
finely chopped
0.5
tsp
Salt
0.25
tsp
Black Pepper
freshly ground
1
tsp
Fennel Seeds
1
pinch
Chilli Flakes
dried, to taste
1
tsp
Sea Salt
1
tsp
Black Pepper
freshly ground
OilsFats
1
unit
Vegetable Oil
for deep frying
1
unit
Olive Oil
for frying
Vegetables
500
g
Potatoes
floury variety, peeled and cut into 2.5cm cubes
3
piece
Shallots
halved lengthwise and sliced
2
piece
Garlic Cloves
finely chopped
10
piece
Tomatoes
soft, roughly chopped
Method
1
Boil potatoes until tender, mash finely, and set aside to cool.
2
Mix one beaten egg, butter, tarragon, lemon zest, salt, and pepper into the mash.
3
Combine the chicken with the potato mixture.
4
Prepare three bowls containing breadcrumbs, flour, and two beaten eggs.
5
Shape the mixture into 5cm logs, coat in flour, egg, and breadcrumbs, then chill for 30 minutes.
6
Heat 8cm of vegetable oil in a saucepan over medium heat.
7
Test the oil with breadcrumbs to ensure they sizzle and rise immediately.
8
Fry croquettes in batches for 2 to 3 minutes until golden-brown and drain on paper towels.
9
Sauté shallots and garlic in olive oil, add sugar, spices, vinegar, and tomatoes, then simmer for 15 minutes.
10
Serve the warm croquettes with the tomato chutney.