Cheesy Chicken & Potato Croquettes
Equipment
Ingredients
Filling
potatoes (peeled, boiled, mashed)
3 piece
cooked chicken (cooked, shredded)
300 g
onion (finely chopped)
1 piece
mixed bell peppers (finely chopped)
80 g
salt
1 tsp
black pepper
0.5 tsp
paprika
1 tsp
garlic powder
1 tsp
cornstarch
2 tbsp
fresh parsley (finely chopped)
2 tbsp
mozzarella cheese (shredded)
100 g
mozzarella cheese cubes (cubed)
80 g
Coating
all-purpose flour
100 g
eggs (beaten)
2 piece
panko breadcrumbs (mixed with dried parsley)
150 g
Spicy Dipping Sauce
mayonnaise
120 g
ketchup
30 g
sriracha
15 g
garlic powder
0.5 tsp
cayenne pepper
0.25 tsp
black pepper
0.25 tsp
Instructions
Boil the potatoes
Peel and cut potatoes into bite-sized pieces, then boil until fork tender.
Mash the potatoes
Drain the potatoes and mash until smooth, then transfer to a large mixing bowl.
Mix the filling
Combine mashed potatoes with chicken, onion, bell peppers, seasonings, cornstarch, parsley, and shredded cheese until evenly combined.
Form the croquettes
Take a portion of mixture, flatten slightly, place cheese cube in center, seal and shape into croquettes.
Coat the croquettes
Coat each croquette in flour, dip in beaten eggs, then coat with seasoned panko breadcrumbs.
Fry the croquettes
Heat oil over medium heat and fry croquettes in batches until deep golden brown and crispy.
Prepare the dipping sauce
Mix mayonnaise, ketchup, sriracha, and spices until smooth.
Original recipe
Storage
Store in airtight container. Reheat from frozen without thawing. Best served immediately after frying for optimal crispiness.
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