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Chicken Croquettes

  • 1 1/2 cups leftover chicken, chopped
  • 3/4 cup ham, chopped
  • 6 mushrooms, chopped
  • 4 Tbsp flour
  • 2 Tbsp butter
  • 1 cup chicken stock, made from boiling up the bones of the chicken
  • 1 Tbsp cream
  • Pepper
  • Salt
  • Nutmeg
  • 1 tsp lemon juice
  • Egg
  • Breadcrumbs
Put the flour and butter in a saucepan. Mix until the butter absorbs the flour, then add the chicken stock. Stir constantly until it becomes a thick paste.

Add cream, enough pepper and salt to season, a little nutmeg and lemon juice. Slowly stir in the chopped chicken and mushrooms. Mix completely and turn onto a plate to cool off.

When quite cold, roll a tablespoonful of the mixture into an oblong shape, dip in egg and breadcrumbs and fry in hot fat.
Submitted by Tess M Jun 18, 2010 15 min 30 min 45 min

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